Chocolate Syrup Bundt Cake

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 2 3/4 cups all-purpose flour
• 1 1/4 teaspoons baking soda, divided
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup Chocolate syrup
• 1 cup coconut flakes (optional)
for topping
• 3 ounces milk chocolate almond bark or candy melts
• 2 ounces white chocolate almond bark or candy melts
• 1/4 cup coconut flakes

Instructions

1. Cream butter, and sugar in large mixing bowl until light and fluffy. Add eggs and vanilla, beat until well combined.
2. In separate bowl, combine flour, 1 teaspoon baking soda and salt.
3. Alternating, add flour mixture and buttermilk to your batter, Mix until combined.
4. Remove 2 cups of batter to second bowl and stir in chocolate syrup and remaining 1/4 teaspoon baking soda.
5. Add coconut to remaining plain batter, stir just till combined.
6. Pour plain batter into a greased and floured bundt pan.
7. Pour chocolate batter over top of the plain batter. Do not mix or swirl in. The batter will do it's own magic while baking.
8. Bake 60-70 minutes in a preheated 350 degree oven. Test for doneness using a toothpick. Remove from oven and let sit for 15 minutes before inverting onto a rack to cool completely.
9. To decorate-Spread coconut on a foil lined tray. Place in a preheated 325 degree oven for 5-7 minutes, just until golden. Let cool. Melt chocolate almond bark according to directions. Pour melted chocolate into plastic bags. Cut a small hole in a corner of the bag then drizzle over cooled cake. Top with toasted coconut.

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