1 cup margarine
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup flaked coconut
1 1/2 cups butter, softened
4 eggs, lightly beaten
2 teaspoons espresso beans (Rice)
1 cup coconut milk
2 cups margarine, room temperature
3 cups HERSHEY'S Cocoa Powder
6 cups coffee-flavored candies, chopped
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a heavy saucepan, cream together the margarine, sugar, baking soda, baking powder and vanilla until smooth. Beat in the coconut, butter and eggs. Gradually beat in the flour mixture.
Sift together the coffee-flavored candies and cocoa, spoon mixture into prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Cool slightly before removing from pan.