the A&P Spanish Bar Cake (also known as Spanish Bar Cake from A&P supermarkets) is a classic retro dessert. It’s a rich, moist cake topped with a thick layer of coconut-pecan frosting. Think “German chocolate cake, but in bar form.” 😋

Here’s a detailed, authentic-style recipe you can make at home.

---

🥮 A&P Spanish Bar Cake (Copycat Recipe)

Ingredients

Cake

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 4 eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1 tsp vanilla extract

---

Coconut-Pecan Frosting

• 1 cup evaporated milk
• 1 cup brown sugar, packed
• 1/2 cup butter
• 3 egg yolks (beaten)
• 1 tsp vanilla extract
• 1 1/2 cups shredded coconut
• 1 cup chopped pecans

---

Instructions

🔹 1. Make the Cake

1. Preheat oven to 350°F (175°C).
2. Grease a 9×13 inch baking pan.
3. Cream together:
   • butter
   • granulated sugar
   • brown sugar
     until light and fluffy.
4. Add eggs one at a time, beating well after each.
5. In another bowl, whisk together:
   • flour
   • baking soda
   • baking powder
   • salt
6. Add dry ingredients alternately with buttermilk:
   • begin and end with dry ingredients
7. Stir in vanilla.
8. Spread batter evenly in the pan.
9. Bake 25–30 minutes or until a toothpick comes out clean.
10. Let cake cool 10 minutes before frosting.

---

🔹 2. Make the Frosting

1. In a saucepan, combine:
   • evaporated milk
   • brown sugar
   • butter
2. Cook over medium heat, stirring constantly, until mixture thickens.
3. Slowly stir in beaten egg yolks.
4. Continue cooking for 2–3 minutes.
5. Remove from heat and add:
   • vanilla
   • coconut
   • pecans
6. Stir well.

---

🔹 3. Frost the Cake

• Spread the frosting over the warm cake.
• Let it cool completely so frosting sets.

---

⭐ Tips for Best Results

• Use fresh coconut for the best flavor.
• Don’t overbake — the cake should stay moist.
• Frost while cake is still warm so frosting spreads easily.