Here are formulas for yellow cake, chocolate cake and the chocolate syrup needed to make coconut bars.
(Yields 1-9″x18″x2″hi cake)
- 6 cups sifted cake flour
- 5 tsp baking powder
- 1 tsp salt31/2 cups sugar
- 1 1/2 cups butter or margarine
- 2 1/2 tsp vanilla
- 2 1/2 cups milk
- 4 eggs
Preheat oven to 350 degrees. Grease side walls and bottom of pan with butter and line the bottom with parchment paper. Sift flour, baking powder and salt together and set aside. Cream butter and sugar until light and fluffy.
Add eggs and vanilla to creamed mixture and beat until thoroughly incorporated. Add flour mixture and milk to creamed mixture alternating between each, adding small amounts each time and beating well. Once incorporated continue to beat mixture for 1-11/2 minutes.
Spread batter into pan and level off to achieve uniform height. Bake for 30-40 minutes or until inserted toothpick comes out clean from center of cake. Let cake cool for approximately 30 minutes and turn out on a board. When totally cooled, cover in plastic wrap and store in freezer over night.
(Yields 1-9″x13″x2″hi cake)
- 1 cup butter or margarine
- 6-10oz squares unsweetened chocolate
- 4 cups sugar
- 4 eggs
- 2 cups water
- 41/2 cups all purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tsp distilled white vinegar
Preheat oven to 350 degrees. Grease side walls and bottom of pan with butter and line bottom of pan with parchment.
Melt butter and chocolate in a sauce pan under low heat and set aside. Cream the sugar and eggs until light and fluffy. Add chocolate mixture to the eggs and beat well so as not to scramble the eggs. Boil the water and add to the mixture. Blend well.
Add flour mixture and blend well. Mix vinegar and milk and incorporate into chocolate mixture. Pour batter into pan leveling to achieve uniform height. Bake for 30-40 minutes or until a toothpick inserted in center of cake comes out clean.
Let sit for 30 minutes and turn out on a board. When totally cooled cover in plastic wrap and freeze over night.
(Yields 12 -3″x2″ coconut bars)
- 1 qt room temperature water
- 3 oz unsweetened cocoa powder
- 4 oz powdered sugar
In a deep mixing bowl, add unsweetened cocoa to water and stir with a whisk until
mixture is smooth with no lumps. Add powdered sugar to mix and whisk till incorporated and smooth. Place syrup in refrigerator till ready to use.
Coconut bar production:
You will need approximately 2lbs of coconut to cover 12 bars. Ideally you would want to use dessicated(dried) coconut that is unsweetened. Try to find the smallest grind you can. A cooling rack is also beneficial to place dipped bars onto before rolling in coconut.
Take frozen cake out of freezer and remove parchment paper. Score cake pieces to desired size and cut through with a knife. If cake is too hard let sit until you can do so. Remove syrup and set up work station.
Immerse each bar into syrup and place onto cooling rack. Since bars will drip you will need a pan to catch excess syrup. Make sure each bar is totally covered in syrup. Continue dipping until desired number of bars is achieved. Set up coconut in a separate mixing bowl and roll each one in coconut until all sides are covered. As you roll bars place each one on a plate or tray immediately after each is done. Once completed it is best to store bars in refrigerator or freezer. Bars left at room temperature will sour after 24 hours.