My husband was helping me test recipes for my upcoming cookbooks. The coconut bar recipe is more of what my sister calls "assembly" as one need not bake the cake used, but can buy a pound cake.
The recipe is simple and includes Hershey's Chocolate Syrup and coconut that is flakes thin in a coffee
grinder. For those that prefer larger pieces of coconut, this works fine too. We prefer unsweetened
coconut as the chocolate syrup is sweet enough for our tastes.
Hope you enjoy the coconut bars, if you want a more detailed recipe or have any comments, email
me per the side bar email signup. The important part of the recipe is to keep things separate, keep the
chocolate utensils separate from the ones that spread the coconut on the chocolate-covered cake.
Also, if the cake if frozen, it will be easier to handle and will not fall apart, while it is covered in
chocolate syrup and coconut. Coconut bars freeze well!