MEXICAN COCONUT CANDY BARS RECIPES

Steps:

• Heat your oven to 350 degrees F.
• Grease 3 8-inch round cake pans and line the bottoms with parchment paper. Spray the parchment with spray oil.
• In a food processor, pulse the coconut for about 30 seconds.
• In the bowl of a stand mixer, using the paddle attachment, cream the butter on high for one minute. Scrape down the bowl.
• With the mixer on medium, add the sugar, oil, vanilla, and coconut extract, and beat for about five minutes until light and fluffy.
• Lower the speed to medium low and add the eggs and egg yolks, one at a time, until each is incorporated.
• In another bowl, whisk together the flour, baking powder, and salt.
• Add 1/3 of the flour mixture to the bowl of the stand mixer and mix on low until incorporated. Add 1/2 of the coconut milk and mix on low. Repeat with 1/3 of the flour mixture, the coconut milk, and the rest of the flour.
• Fold in the coconut.
• Divide the batter among the cake pans and tap the pans on the counter to remove any air bubbles.
• Bake the cake layers for 25 to 35 minutes, until a tester comes out clean.
• Cool completely in the pans on a wire rack.
• Turn out the cake layers and place one on a wire rack on a parchment lined quarter sheet pan.
• Spread half of the pecan filling over the cake layer, spreading it all the way to the edge. Place the next layer over the filling and repeat with the rest of the filling. Top with the third layer.
• Coat the cake with 1 cup of the cooled ganache (it should be a spreadable consistency) for a crumb coat.
• Rewarm the rest of the ganache to pourable consistency and pour it over the cake. Once the frosting has set, move the cake to a serving platter.
• Fill a piping bag with a small star tip with leftover ganache and pie the top and bottom with with "shells" (optional).
• Refrigerate until ready to serve
• In a medium saucepan, over medium low heat, mix the brown sugar, butter, evaporated milk, vanilla, and salt.
• Cook, stirring until smooth, about 3 minutes.
• Turn off the heat and stir in the coconut and pecans.
• Let cool for 10 minutes.
• You can use this immediately or store for up to a week in the refrigerator. Re-warm slightly before using.
• In a medium saucepan over low heat, bring the cream to a slight simmer. Turn off the heat and add the chocolate.
• Stir and let sit for 3 minutes.
• Whisk everything together until smooth and uniform.
• This mixture can be stored at room temperature for up to two days. Re-warm in the microwave or over simmering water (such as a double boiler).

Steps:

• Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and 1 teaspoon salt; set aside.
• In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add 2 cups sugar, 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add whole eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. On low speed, alternately add flour mixture and milk, beating just until blended. Divide batter evenly among pans.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In heavy 2-quart saucepan, mix 1 1/2 cups sugar and the water. Cook over medium heat, stirring constantly, until mixture is clear. Cook, without stirring, to 240°F on candy thermometer, about 10 minutes. Meanwhile, in large bowl, beat egg whites with electric mixer on low speed until foamy. Add cream of tartar and 1/8 teaspoon salt; beat on medium speed until soft peaks form. Increase speed to high; pour hot syrup into egg white mixture. Add marshmallows, a few pieces at a time, beating until stiff peaks form and frosting is thick enough to spread.
• In small microwavable bowl, microwave 2 tablespoons sugar and the coconut milk on High 1 minute; stir until sugar dissolves. Brush half of the coconut milk mixture over 1 cake layer to within 1/2 inch of edge. Frost with 1 cup of the frosting; sprinkle with 1/2 cup of the coconut. Top with second cake layer; brush with remaining coconut milk mixture. Frost with 1 cup frosting; sprinkle with 1/2 cup coconut. Top with remaining cake layer. Spread remaining frosting on top and side of cake; sprinkle with remaining coconut.