Chocolate-Coconut Candy Bar Cake
You can never have too many dessert recipes, so give Chocolate-Coconut Candy Bar Cake a try. This recipe serves 16. One serving contains 426 calories, 7g of protein, and 19g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have coconut extract, baking cocoa, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 4 hours and 10 minutes. It is a good option if you're following a vegetarian diet.
Instructions
Heat oven to 350°F. Grease bottoms and sides of three 9-inch round cake pans with shortening; lightly flour. In medium bowl, mix 2 2/3 cups coconut, 1 2/3 cups powdered sugar, 1/4 cup butter, 2 tablespoons hot water and 1 teaspoon vanilla with spoon; divide evenly into 16 pieces. Shape each piece into bar, about 1 1/2 inches long. (
Mixture will be sticky; butter hands if desired.)
Place bars on waxed paper.
In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form; set aside.
In another medium bowl, beat 2 cups granulated sugar, 1/2 cup butter and the shortening with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in egg yolks, 1 at a time, beating after each addition until blended. Beat in 1 teaspoon vanilla and the coconut extract. In small bowl, mix buttermilk and baking soda until baking soda is dissolved. Alternately add flour and buttermilk mixture to sugar mixture, beating after each addition until smooth. Stir in almonds and 1 cup coconut. Fold in egg whites.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth. Fill layers with filling. Arrange candy bars evenly around edge of cake; cover and freeze at least 2 hours.
In medium bowl, mix all frosting ingredients except 1/3 cup hot water with spoon. Stir in hot water until blended; add additional water 1 tablespoon at a time until spreadable. Spoon frosting by tablespoonfuls over candy bars just until bars are covered.
Spread remaining frosting on side and top of cake (thin frosting with additional water if needed to spread easily).