#2724 - Marble Coconut Cake

(by Shirley McNevich)

1 1/2 sticks softened butter
2 tsp. baking powder
2 tsp. vanilla
1 1/2 cups white sugar
1 cup milk
4 eggs
2 1/4 cups flour2 cups Baker's angelflake coconut + extra coconut for sprinkling
1/2 cup Nestle's semi-sweet chocolate bits
Glaze: 1/2 cup Nestle's semi-sweet chocolate bits; 1 1/2 tsp. canola oil

In a mixer add butter and white sugar--beat. Add eggs--beat. Add baking powder and vanilla--beat. Add milk--beat. Slowly add flour--beat. Melt the 2 cups chocolate bits according to bag directions--cool slightly. Measure out 1 1/2 cups of the cake batter and mix it with the melted chocolate--stir until mixed. Add the 2 cups of coconut to the remaining white cake batter--stir. Grease and flour a bundt cake pan. Spread 2 cups of the white cake batter into the bundt cake pan. Drop spoonfuls of the melted chocolate mixture evenly over the top of the cake batter. Carefully spread the rest of the white cake batter over the top. Wet a table knife and swirl the chocolate mixture through the white cake batter. Bake at 350 degrees for 55-60 minutes--test with a toothpick for doneness. Cool completely. In a microwave safe bowl add 1/2 cup chocolate bits and the canola oil--melt in the microwave according to bag directions, then stir until mixed. Cool slightly. Drizzle the melted chocolate all over the top of the cake, then sprinkle extra coconut over the melted chocolate.