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Coconut candy bar cake

IngredientsEdit

Chocolate CakeEdit

  • 4 squares Baker’s semi-sweet chocolate
  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 ½ tsp vanilla
  • 1 2/3 cups flour, divided
  • ¾ tsp baking soda
  • 1/8 tsp salt
  • 1 cup water

Coconut LayerEdit

  • 5 1/3 cups (14-oz) Baker’s angel flake coconut
  • 1 can (14-oz) sweetened condensed milk

Chocolate ToppingEdit

  • ¾ cup heavy cream
  • 2 Tbsp butter
  • 10 squares Baker’s semi-sweet chocolate

DirectionsEdit

Heat oven to 350 F. Microwave 4 squares chocolate and ½ cup margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted

Stir sugar into chocolate until well blended. Beat in eggs, 1 at a time, with electric mixer on low speed until completely mixed. Add vanilla. Stir in 1/3 cup of the flour, baking soda and salt. Beat in remaining flour alternately with water until well blended and smooth. Pour into greased and floured 13x9-inch baking pan. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

Mix coconut and milk until well blended. Spread over top of cake. Microwave cream and 2 Tbsp. Margarine in large microwavable bowl on high 2 minutes; stir. Microwave 30 seconds or until mixture boils. Add 10 squares chocolate; stir until completely melted. Stir frequently until mixture is cool and of spreading consistency. Spread over coconut layer. Let stand until chocolate is firm. Cut into bars.

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