Chocolate-Coconut Candy Bar Cake
2. Beat sugar, butter and shortening in medium bowl on medium speed, scraping bowl occasionally, until fluffy. Beat in egg yolks, one at a time, beating after each addition until blended. Beat in vanilla and coconut extract. Mix buttermilk and baking soda in small bowl until baking soda is dissolved. Beat flour alternately with buttermilk mixture into sugar mixture, beating after each addition until smooth. Stir in almonds and coconut. Fold in egg whites. Pour into pans.
3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. Fill layers with Creamy Filling. Arrange Candy Bars evenly around edge of cake; cover and freeze at least 2 hours. Spoon Candy Bar Cake Frosting by tablespoonfuls over Candy Bars just until bars are covered. Spread remaining frosting on side and top of cake (thin frosting with additional water if needed to spread easily).
Mix all ingredients in medium bowl with spoon; divide evenly into 16 pieces. Shape each piece into bar, about 1 1/2 inches long. (Mixture will be sticky; butter hands if desired.) Place bars on waxed paper.
Beat all ingredients in medium bowl on medium speed until smooth.
Candy Bar Cake Frosting
Mix all ingredients except water in medium bowl with spoon. Stir in hot water until blended; add additional water 1 tablespoon at a time until spreadable.