1st place winner Cindy Hendershot

Danielsville

Ingredients:

Cake:

3 cups sugar

2-3/4 cups all-purpose flour

1 cup Hershey Dark Cocoa

2 tsp. baking soda

1-1/2 tsp. salt

3/4 tsp. baking powder

1-1/4 cups buttermilk

3/4 cup canola oil

3 tsp. vanilla extract

2 tsp. coconut liqueur

3 eggs

1-1/2 cups strong coffee, room temperature

Coconut Filling:

14-ounce can sweetened condensed milk

3 cups shredded sweetened coconut

1/2 tsp. coconut extract

4 T. sliced toasted almonds

Coconut Frosting:

1-1/4 cups softened butter

1-1/4 cups vegetable shortening

10 cups powdered sugar

1-1/2 T. coconut extract

1/2 tsp. coconut liqueur

5 to 6 T. milk

Chocolate Ganache:

6 ounces semisweet chocolate chips

1/2 cup heavy whipping cream

Almond Joy candy bars and other assorted decorations

Directions:

Preheat oven to 350 degrees.

Prepare either three 8-inch pans, or two 9-inch pans with cooking spray and parchment.

Add the dry ingredients together and put aside.

Add the buttermilk, oil, eggs, and extract together. Mix into dry ingredients. Add coffee last.

Bake for about 30 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans.

For filling, combine all ingredients. Put half of filling between bottom and middle of trimmed layers.

After whipping up frosting, frost cake sides and top.

Prepare ganache by heating heavy cream until it just reaches a boil. Then pour over chocolate chips. Let sit for 3-5 minutes and whisk until smooth.

Use a squeeze bottle or spoon to drizzle on edge of cake. Then fill in the top and smooth. Chill until set. Then decorate as desired.

Keep refrigerated.