1 c. butter, softened
2 c. sugar
2 tsp. vanilla
3 eggs
2 3/4 c. unsifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk or sour milk
1 c. Hershey's syrup
1/4 tsp. baking soda
1 c. flaked coconut (optional)

Cream butter, sugar, and vanilla in large mixer bowl until light and fluffy. Add eggs, beat well. Combine flour, 1 teaspoon baking soda and salt; add alternately with buttermilk to creamed mixture. Combine syrup and 1/4 teaspoon baking soda. Measure 2 cups batter into small bowl; blend in syrup mixture.

Add coconut to remaining batter; pour 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.