cup butter or margarine, softened
cups all-purpose flour
teaspoons baking soda, divided
cup HERSHEY'S Syrup
cup MOUNDS Sweetened Coconut Flakes (optional)
Heat oven to 350. Grease and flour a 12-cup tube pan or 10-inch tube pan. 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. Measure 2 cups batter in small bowl; stir in syrup and remaining 1/4 teaspoon baking soda. Add coconut, if desired to remaining vanilla batter; pour into prepared pan. Pour chocolate batter over vanilla batter in pan; do not mix. 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.