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Chocolate-Coconut Candy Bar Cake
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Prep Time:
30 minutes
Total Time:
4 hours 10 minutes
Indulgent candy bar cake oozing with richness.
Ingredients:
  • 2 2/3 cups flaked coconut
  • 1 2/3 cups powdered sugar
  • 1/4 cup butter or margarine, softened
  • 2 tablespoons hot water
  • 1 teaspoon vanilla
  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 2 cups granulated sugar
  • 1/2 cup butter or margarine, softened
  • 1/2 cup shortening
  • 3 egg yolks
  • 1 teaspoon coconut extract
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 cups Gold Medal™ all-purpose flour
  • 1 cup chopped almonds
  • 1 cup flaked coconut
  • 1 cup granulated sugar
  • 2/3 cup evaporated milk
  • 2 teaspoons vanilla
  • 4 cups powdered sugar
  • 1/3 cup butter or margarine, softened
  • 1/2 cup baking cocoa
  • 1/3 cup hot water
Instructions:
  • Preheat oven to 350°F. Grease and lightly flour three 9-inch round cake pans. In a medium bowl, stir together 2 2/3 cups coconut, 1 2/3 cups powdered sugar, 1/4 cup butter, 2 tablespoons hot water, and 1 teaspoon vanilla until well combined. Divide mixture into 16 equal parts and shape each into a 1 1/2-inch bar. (If sticky, grease hands with butter.) Place bars on waxed paper.
  • In a medium bowl, use an electric mixer to whip egg whites and cream of tartar until stiff peaks form; set aside.
  • In a separate medium bowl, use an electric mixer to beat 2 cups granulated sugar, 1/2 cup butter, and shortening until fluffy, scraping the bowl occasionally. Mix in egg yolks one at a time, blending after each addition. Add 1 teaspoon vanilla and coconut extract. In a small bowl, dissolve baking soda in buttermilk. Alternately mix flour and buttermilk into the sugar mixture, beating until smooth. Fold in almonds, 1 cup coconut, and egg whites before pouring into pans.
  • Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then remove from pans onto cooling racks. Allow to cool completely for about 1 hour.
  • In a medium bowl, use an electric mixer on medium speed to beat all filling ingredients until smooth. Spread the filling between the layers of the cake. Place candy bars evenly around the edge of the cake, cover, and freeze for at least 2 hours.
  • Combine all frosting ingredients in a medium bowl, excluding 1/3 cup hot water, and mix with a spoon. Gradually stir in the hot water until well combined. Add more water, one tablespoon at a time, until the frosting reaches a spreadable consistency. Drizzle spoonfuls of frosting over the candy bars until covered, then spread the remaining frosting over the sides and top of the cake. Thin out the frosting with extra water if necessary for easier spreading.

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