Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture. Combine syrup and 1/4 teaspoon baking soda, blend into 2 cups batter. Add coconut to remaining batter; pout into greased and floured 12 cup Bundt pan or 10 inch tube pan. Pour chocolate batter over vanilla batter in pan; do not mix. Bake at 350 degrees about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired.
|