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: 14 squares BAKER'S Semi-Sweet Chocolate, divided; 1/2 cup (1 stick) butter or margarine; 1 cup sugar; 2 eggs; 1 1/2 teaspoons vanilla; 1 2/3 cups flour, divided; 3/4 teaspoon baking soda; 1/8 teaspoon salt; 1 cup water; 1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5 1/3 cups); 1 can (14 oz.) sweetened condensed milk; 3/4 cup whipping cream; 2 tablespoons butter or margarine

Servings: persons

14 squares BAKER'S Semi-Sweet Chocolate, divided
1/2 cup (1 stick) butter or margarine
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla
1 2/3 cups flour, divided
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup water
1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5 1/3 cups)
1 can (14 oz.) sweetened condensed milk
3/4 cup whipping cream
2 tablespoons butter or margarine

1
oven to 350u00b0 F. Place 4 of the chocolate squares and 1/2 cup butter in large microwaveable bowl. Microwave on HIGH 1 to 1 1/2 min. or until butter is melted. Stir until chocolate is completely melted. Blend in sugar. Add eggs, 1 at a time, beating on low speed after each addition until well blended. Add vanilla; mix well. Add 1/3 cup of the flour, the baking soda and salt; beat well. Add remaining 1-1/3 cups flour alternately with the water, mixing until well blended. Pour into greased and floured 13x9-inch baking pan.
2
30 min. or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
3
coconut and sweetened condensed milk until well blended; spread over cake. Microwave whipping cream and 2 Tbsp. butter in large microwaveable bowl on HIGH 2 min.; stir. Microwave an additional 30 sec. or until mixture comes to boil. Add remaining 10 chocolate squares; stir until chocolate is completely melted. Cool until mixture is of desired spreading consistency, stirring frequently. Spread over cake. Let stand until chocolate layer is firm.
4
Calories: 240
5
Total fat: 14 g
6
Saturated fat: 9 g
7
Cholesterol: 30 mg
8
Sodium: 115 mg
9
Carbohydrate: 29 g
10
Dietary Fiber: 2 g
11
Sugars: 22 g
12
Protein: 3 g
13
Vitamin A: 4% DV
14
Vitamin C: 0% DV
15
Calcium: 6% DV
16
Iron: 6% DV

2832

kcal

Calories

162

Fat

305

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: 14 squares BAKER'S Semi-Sweet Chocolate, divided, 1/2 cup (1 stick) butter or margarine, 1 cup sugar, 2 eggs, 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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