Chocolate-Coconut Candy Bar Cake

Health score
3%
Chocolate-Coconut Candy Bar Cake
250 min.
16
870kcal

Suggestions


Indulge your sweet tooth with a delightful treat that combines the rich flavors of chocolate and coconut in a way that will leave you craving more. Introducing the Chocolate-Coconut Candy Bar Cake, a dessert that not only looks stunning but also tastes heavenly. Perfect for gatherings, celebrations, or simply a special night in, this cake serves 16 and is sure to impress your family and friends.

Imagine layers of moist, fluffy cake infused with the essence of coconut and complemented by crunchy almonds, all enveloped in a luscious chocolate frosting. The unique addition of homemade coconut candy bars adds a delightful surprise, making each slice a true celebration of flavor and texture. With a preparation time of just over four hours, this cake is well worth the wait, as it allows the flavors to meld beautifully and the cake to set perfectly.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is designed to guide you through each step with ease. The combination of simple ingredients and straightforward instructions ensures that you can create a show-stopping dessert that will have everyone asking for seconds. So, roll up your sleeves, gather your ingredients, and get ready to create a masterpiece that will be the highlight of any dessert table!

Ingredients

  • 2.7 cups coconut flakes flaked
  • 1.7 cups powdered sugar 
  • 0.3 cup butter softened
  • tablespoons water hot
  • teaspoon vanilla 
  •  egg whites 
  • 0.5 teaspoon cream of tartar 
  • cups granulated sugar 
  • 0.5 cup butter softened
  • 0.5 cup shortening 
  •  egg yolk 
  • teaspoon vanilla 
  • teaspoon coconut extract 
  • cup buttermilk 
  • teaspoon baking soda 
  • cups flour all-purpose
  • cup almonds chopped
  • cup coconut flakes flaked
  • cup granulated sugar 
  • 0.5 cup butter softened
  • 0.5 cup shortening 
  • 0.7 cup evaporated milk 
  • teaspoons vanilla 
  • cups powdered sugar 
  • 0.3 cup butter softened
  • 0.5 cup cocoa powder 
  • teaspoon vanilla 
  • 0.3 cup water hot

Equipment

  • bowl
  • oven
  • hand mixer
  • toothpicks

Directions

  1. Heat oven to 350°F. Grease bottoms and sides of three 9-inch round cake pans with shortening; lightly flour. In medium bowl, mix 2 2/3 cups coconut, 1 2/3 cups powdered sugar, 1/4 cup butter, 2 tablespoons hot water and 1 teaspoon vanilla with spoon; divide evenly into 16 pieces. Shape each piece into bar, about 1 1/2 inches long. (
  2. Mixture will be sticky; butter hands if desired.)
  3. Place bars on waxed paper.
  4. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form; set aside.
  5. In another medium bowl, beat 2 cups granulated sugar, 1/2 cup butter and the shortening with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in egg yolks, 1 at a time, beating after each addition until blended. Beat in 1 teaspoon vanilla and the coconut extract. In small bowl, mix buttermilk and baking soda until baking soda is dissolved. Alternately add flour and buttermilk mixture to sugar mixture, beating after each addition until smooth. Stir in almonds and 1 cup coconut. Fold in egg whites.
  6. Pour into pans.
  7. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  8. In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth. Fill layers with filling. Arrange candy bars evenly around edge of cake; cover and freeze at least 2 hours.
  9. In medium bowl, mix all frosting ingredients except 1/3 cup hot water with spoon. Stir in hot water until blended; add additional water 1 tablespoon at a time until spreadable. Spoon frosting by tablespoonfuls over candy bars just until bars are covered.
  10. Spread remaining frosting on side and top of cake (thin frosting with additional water if needed to spread easily).

Nutrition Facts

Calories870kcal
Protein3.53%
Fat50.91%
Carbs45.56%

Properties

Glycemic Index
16.01
Glycemic Load
35.11
Inflammation Score
-7
Nutrition Score
13.076521660971%

Flavonoids

Cyanidin
0.22mg
Catechin
1.86mg
Epigallocatechin
0.23mg
Epicatechin
5.33mg
Eriodictyol
0.02mg
Naringenin
0.04mg
Isorhamnetin
0.24mg
Kaempferol
0.03mg
Quercetin
0.3mg

Nutrients percent of daily need

Calories:869.78kcal
43.49%
Fat:50.76g
78.1%
Saturated Fat:19.77g
123.56%
Carbohydrates:102.19g
34.06%
Net Carbohydrates:96.48g
35.08%
Sugar:82.94g
92.16%
Cholesterol:41.15mg
13.72%
Sodium:328.51mg
14.28%
Alcohol:0.54g
100%
Alcohol %:0.33%
100%
Caffeine:6.18mg
2.06%
Protein:7.93g
15.85%
Manganese:0.96mg
47.96%
Vitamin E:3.98mg
26.55%
Fiber:5.71g
22.83%
Selenium:13.94µg
19.92%
Vitamin B2:0.33mg
19.5%
Copper:0.39mg
19.44%
Vitamin A:902.12IU
18.04%
Phosphorus:173.05mg
17.31%
Magnesium:64.25mg
16.06%
Iron:2.26mg
12.54%
Vitamin B1:0.18mg
11.86%
Folate:42.11µg
10.53%
Calcium:92.34mg
9.23%
Potassium:322.57mg
9.22%
Zinc:1.19mg
7.94%
Vitamin B3:1.47mg
7.37%
Vitamin K:7.12µg
6.78%
Vitamin B5:0.62mg
6.15%
Vitamin B6:0.11mg
5.3%
Vitamin B12:0.18µg
2.99%
Vitamin D:0.39µg
2.59%