• Preheat the oven to 350 F. Heavily spray a 10 cup bundt pan with baking spray.
• In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter and 2 cups sugar and mix on low-medium speed for 2 minutes.
• Add the ¼ cup vegetable oil and mix again until combined. Add the eggs one at a time on medium speed, mixing in between.
• In a separate bowl combine the 2 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
• In a measuring cup add the buttermilk and vanilla extract.
• Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
• Combine the chocolate chips with the extra ½ tbsp flour in a small bowl and mix to coat well. Pour the chocolate chips into the batter and mix to combine.
• Pour the batter into the prepared bundt cake pan.
• Bake for 55-60 minutes or until the cake is set and the sides are pulling away from the pan.
• Cool for 15-20 minutes, then flip the cake over a cooling rack to release and cool completely.

Make the glaze:

• When the cake is cooled, make the glaze. Add the ½ cup chocolate chips and 1 tsp coconut oil in a small microwave safe bowl. Microwave for 30 seconds at a time until melted. Stirring in between.
• Drizzle over cooled cake.