Coconut Candy Bar Cake

Course : Cakes
Serves: 36
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4 ounces semisweet chocolate
1/2 cup margarine or butter -- (1 stick)
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla
1 2/3 cups flour -- divided
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup water
5 1/3 cups angel flake coconut -- (14 oz)
14 ounces sweetened condensed milk
3/4 cup heavy cream
2 tablespoons margarine or butter
10 ounces semisweet chocolate

Preparation / Directions:

Heat oven to 350~. Microwave 4 squares chocolate and 1/2 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, one 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. COCONUT LAYER: Mix coconut and milk until well blended. Spread over top of cake. CHOCOLATE TOPPING: Microwave cream and 2 tablespoons margarine in a 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. Makes 3 dozen bars.


Nutritional Information:

498 Calories (kcal); 29g Total Fat; (47% calories from fat); 6g Protein; 65g Carbohydrate; 21mg Cholesterol; 114mg Sodium

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