• Prepare dulce de leche, if needed. Let cool completely. Meanwhile, prepare the cake batters.

Prepare each cake batter separately for this marbled cake:

• Preheat oven to 350 degrees F.
• For each batter, beat butter or oil and sugar(s) on medium-high speed until fluffy. Add in eggs one at a time, mixing well after each addition. Add milk and vanilla (if applicable) and mix until well combined.
• In a separate bowl, sift together the dry ingredients for each batter.
• Add the dry ingredients to the wet ingredients slowly and mix until well combined.
• For Batter #2, add the boiling water at this step.
• Grease and flour the bundt pan well.  Layer the cake pouring some of each batter and alternating layers until both batters are completely transferred to the pan.  Tap the bundt pan on the counter a couple of times to remove any bubbles.
• Bake approximately 1 hour or until a skewer inserted in the center comes out clean.  (Mine took about 50 minutes).
• Let the cake cool completely. While the cake cools, prepare the toasted coconut and buttercream.

For the frosting:

• To toast coconut, place on a cookie sheet in the oven at 350 degrees, tossing occasionally, or in a dry skillet stirring constantly until desired color is achieved.
• Beat the cooled dulce de leche, butter, powdered sugar, vanilla and salt for 3 minutes.  Add in 1 cup toasted coconut.  Chill for 1 hour.
• Frost the cake with the frosting, and top with the remaining toasted coconut.
• Melt the chocolate chips in the microwave and place in a pastry bag with a small tip or in a ziploc bag with a corner cut off.  Drizzle stripes on the cake.