Coconut Candy Bar Cake

Coconut Candy Bar Cake


  • 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 extract
  • 1 2/3 cups flour, divided
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup water
  • 1 (14 ounce) package BAKER'S ANGEL FLAKE Coconut (5 1/3 cups)
  • 1 (14 ounce) can sweetened condensed milk
  • 3/4 cup whipping cream
  • 2 tablespoons butter or margarine


  1. Heat oven to 350 degrees F.
  2. Place 4 of the chocolate squares and 1/2 cup butter in large microwaveable bowl. Microwave on HIGH 1 to 1 1/2 minutes 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 extract; 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 13 x 9-inch baking pan.
  3. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
  4. Mix coconut and sweetened condensed milk until well blended; spread over cake.
  5. Microwave whipping cream and 2 tablespoons butter in large microwaveable bowl on HIGH 2 minutes; stir.
  6. Microwave an additional 30 seconds or until mixture comes to boil.
  7. Add remaining 10 chocolate squares; stir until chocolate is completely melted.
  8. Cool until mixture is of desired spreading consistency, stirring frequently. Spread over cake.
  9. Let stand until chocolate layer is firm.

Recipe and photo credit (used with permission): Kraft Foods -