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Chocolate-Coconut Swirl Bundt Cake

2 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda - divided use
1/2 teaspoon salt

1 cup butter, softened
2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 cup buttermilk*
1 cup chocolate syrup
1 cup sweetened flaked coconut

1. Heat oven to 350°F (175°C). Grease and flour 12-cup Bundt pan or 10-inch tube pan.
2. In a medium bowl combine flour, 1 teaspoon baking soda and salt; set aside.
3. In a large bowl, beat butter, sugar and vanilla until fluffy. Add eggs; beat well.
4. Alternately add flour mixture with buttermilk to butter mixture, beating until well blended.
5. In a small bowl, measure 2 cups batter; stir in chocolate syrup and remaining 1/4 teaspoon baking soda.
6. Add coconut to remaining batter; pour into prepared pan. Pour chocolate batter over vanilla batter in pan; do not mix.
7. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired.

Makes 20 servings.

*Or place 1 tablespoon white vinegar in a measuring cup and add milk to equal 1 cup. Allow to set for 2 to 3 minutes before using.