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HERSHEY'S Syrup White Chip and Coconut Chocolate Swirl Cake Recipe

HERSHEY'S Syrup White Chip And Coconut Chocolate Swirl Cake Recipe

Details

Timing
Timing
Total:
4 Hr.
Bake:
1 Hr. 15 Min.
Prep:
30 Min.
Skill Level:
Intermediate
Yields:
1 cake

Have you ever made a cake with a swirl in it? This is your sign to try one! This Coconut Chocolate Swirl Cake recipe calls for sweetened coconut flakes and a swirl of creamy HERSHEY'S Premier White Creme Chips for an undeniably delicious dessert of flavors that meld together perfectly. A generous drizzle of sweet HERSHEY'S Syrup finishes off this moist HERSHEY'S Syrup White Chip and Coconut Chocolate Swirl Cake recipe. Perfect for special occasions, like birthdays, anniversaries, holidays and beyond.

Now that you're a pro at baking swirl cakes that look fabulous and taste even better, give this Chocolate Syrup Swirl Cake a go!

Ingredients & Directions

Prep Time
30 minutes
Bake Time
1 hour 15 minutes
Cool Time
2 hours 15 minutes

Ingredients

  • 1 cup
    butter or margarine (2 sticks), softened
  • 2 cups
    sugar
  • 2 tsps
    vanilla extract
  • 3
    eggs
  • 2-3/4 cups
    all-purpose flour
  • 1-1/4 tsps
    baking soda, divided
  • 1/2 tsp
    salt
  • 1 cup
    buttermilkor sour milk*
  • 1 cup
    HERSHEY'S Syrup
  • 1 cup
    HERSHEY'S Premier White Creme Chips
  • 1 cup
    sweetened coconut flakes
READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 
oven oven
pan 12-cup fluted tube pan
mixing bowl mixing bowl
bowl bowl
mixer mixer
measuring cup measuring cups
rubber scraper rubber scraper
wire rack wire rack
1

Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.

2

Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, 1 teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended.

3

Measure 2 cups batter into small bowl; stir in syrup and remaining 1/4 teaspoon baking soda. Add White Creme chips and coconut to remaining batter; pour into prepared pan. Spoon chocolate batter over vanilla batter in pan; do not mix.

4

Bake 65 to 75 minutes or until wooden pick inserted in center comes out clean. (Cake will sink in the center). Cool 15 minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired. Makes 12 servings.

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

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