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Chocolate Coconut Candy Bar Cake Recipe

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This recipe for Chocolate Coconut Candy Bar Cake, by , is from The Heyboer Family Heritage Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Heyboer


For Cake:
3 egg whites;
1/2 tsp cream of tartar;
2 cups granulated sugar;
1/2 cup butter, softened;
1/2 cup shortening;
3 egg yolks;
1 tsp vanilla;
1 tsp. coconut extract;
1 cup of buttermilk;
1 tsp baking soda;
2 cups all purpose flour;
1 cup chopped almonds;
1 cup flaked coconut;

For candy bars:
2 2/3 cups flaked coconut;
1 2/3 cups powdered sugar;
1/4 cup butter softened;
2 Tbls hot water;
1 tsp. vanilla;

Cream filling:
1 cup granulated sugar;
1/2 cup butter softened;
2/3 cup evaporated milk;
2 tsp. vanilla;

Chocolate frosting:
4 cups powdered sugar;
1/3 cup butter melted;
1/2 cup baking cocoa;
1 tsp. vanilla;
1/3 cup hot water;

heat oven to 350. Grease bottom and side of 3 round pans 9X1 1/2 inches, with shortening; lightly flour. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until stiff peaks form; set aside.

Beat sugar, butter and shortening in medium bowl on medium speed, scraping bowl occasionally, until fluffy. Beat in egg yolks, one at a time, beating after each addition until blended. Beat in vanilla and coconut extract. Mix buttermilk and baking soda in small bowl until baking soda is dissolved. Beat flour alternately with buttermilk mixture into sugar mixture, beating after each addition until smooth. Stir in almonds and coconut. Fold in egg whites. Pour into pans.

Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Fill layers with Cream Filling. Arrange Candy Bars evenly around edge of cake; cover and freeze at least 2 hours. Spoon Chocolate frosting by TBS over Candy Bars just until bars are covered.

Candy Bars: Mix all ingredients in medium bowl with spoon; divide evenly into 16 pieces. Shape each piece into bar, about 1 1/2 inches long. Place bars on waxed paper.

Cream Filling:
Beat all ingredients in medium bowl on medium speed until smooth.

Chocolate Frosting:
Mix all ingredients except water in medium bowl with spoon. Stir in 1/3 cup water until blended; add additional water 1 TBS at a time until spreadable.




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