Coconut Candy Bar Cake Recipe

Name: Coconut Candy Bar Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sq. Baker's semi-sweet chocolate; 1/2 c. margarine or butter; 1 c. sugar; 1 1/2 tsp. vanilla; 1 2/3 c. flour, divided; 3/4 tsp. baking soda; 1/8 tsp. salt; 1 c. water; 14 oz. Baker's Angel Flake coconut; 14 oz. sweetened condensed milk; 3/4 c. heavy cream; 2 Tbsp. margarine or butter; 10 sq. Baker's semi-sweet chocolate

Servings: persons

4 sq. Baker's semi-sweet chocolate
1/2 c. margarine or butter
1 c. sugar
1 1/2 tsp. vanilla
1 2/3 c. flour, divided
3/4 tsp. baking soda
1/8 tsp. salt
1 c. water
14 oz. Baker's Angel Flake coconut
14 oz. sweetened condensed milk
3/4 c. heavy cream
2 Tbsp. margarine or butter
10 sq. Baker's semi-sweet chocolate

1
Heat oven to 350u00b0.
2
Microwave squares of chocolate and 1/2 cup margarine in large bowl at High for 2 minutes or until margarine is melted.
3
Stir until chocolate is melted.
4
Stir sugar into chocolate until blended.
5
Blend in eggs, one at a time, with electric mixer on low speed until completely mixed.
6
Add vanilla. Stir in 1/3 cup flour, baking soda and salt.
7
Beat in remaining flour alternately with water until well blended and smooth.

2994

kcal

Calories

159

Fat

353

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 sq. Baker's semi-sweet chocolate, 1/2 c. margarine or butter, 1 c. sugar, 1 1/2 tsp. vanilla, and more.

Yes, Coconut Candy Bar Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Candy Bar Cake

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