Coconut Candy Bar Cake

Ingredients

• 14 squares Baker's Semi-Sweet Chocolate, divided
• 1/2 cup (1 stick) butter
• 1 cup granulated sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 2/3 cups all-purpose 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

Instructions

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 for 1 to 1 1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Blend in sugar. Add eggs, one 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.

Notes

* For best results, use our Pan Release!

Attribution

Recipe and photo used with permission from: Kraft Heinz Company