heat oven to 350º. 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.
Beat all ingredients in medium bowl on medium speed until smooth.
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.