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

Cream butter, sugar and vanilla in a large mixer bowl until light and fluffy. Add eggs; beat well.

Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Combine syrup and baking soda.

Measure 2 cups batter into a 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°F about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired.