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Hi, @sweets74! This is the closest recipe we could find - it comes from our friends at the Pillsbury Bake-Off. I hope this will help!

Toffee Nut Squares

BASE

1 pkg. Pillsbury Plus Yellow Cake Mix

1/2 cup Parkay® margarine or butter, melted

1 egg

TOPPING

1 cup firmly packed brown sugar

1 teaspoon vanilla

2 eggs

2 tablespoons flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup coconut

1/2 cup chopped walnuts or pecans

Heat oven to 350°F. In large bowl, combine cake mix, margarine and 1 egg at low speed until well blended. Press in bottom of ungreased 13x9-inch pan. Bake at 350°F. for 10 minutes.

Meanwhile, in same bowl combine brown sugar, vanilla and 2 eggs; blend well. Add flour, baking powder and salt; mix well. Stir in coconut and walnuts. Carefully spread topping evenly over warm base. (Topping must touch sides of pan.)

Bake at 350°F. for an additional 20 to 25 minutes or until golden brown and

topping is set. Cool; cut into bars.

I'm sorry but this isn't the recipe I'm trying to find. The one I'm looking for doesn't use a frosting. It just uses a liquid chocolate glaze to roll the cubes of cake in to make the dried coconut stick to it. I need a scratch recipe because I live overseas and Betty Crocker mixes don't exist here where I live. Could you please keep looking for me anyway? Thanks!!!

Sweets74, you may find this recipe handy since you don't have Betty's cake mixes available.  I'm sure you could try this recipe using chocolate glaze and coconut instead of the frosting. (That's one of my favorite things about  cooking - you can change up a recipe to suit yourself and your family!)

Home-made “white cake mix”                   
Cook Time: 50 mins
The recipe is originally from chickensintheroad.com.             
Ingredients:                                                

• 2 ½ cups all-purpose flour or 2 ¾ cups cake flour cake flour


• 2 cups sugar                                         


• ½ cup powdered milk or ½ cup dry buttermilk                    


• 1 teaspoon     baking powder                                 


• ½ teaspoon baking soda                                 

Directions:        

1. Combine ingredients. Store in a sealed, labeled container or baggie with the directions to make the cake. (This mix will fit in a quart-size baggie, just barely.) If you want to double, triple, or more the mix to make in bulk and keep it all in one big container, stir the mix well and measure out 5 cups of mix each time you make a cake (or a bit more if you used cake flour).


2. To replace in recipes calling for a store-bought white cake mix: Use in any recipe calling for a white cake mix as a base (add 1 teaspoon vanilla to the recipe along with the cake mix as the recipe will assume powdered vanilla flavoring was included in the store-bought mix).


3. Or to make a basic white cake using your homemade mix, use the following instructions : 1 recipe Homemade White Cake Mix + 1 1/4 cups water + 1/2 cup shortening + 4 egg whites + 1 teaspoon vanilla.


4. Combine all the ingredients. Beat to mix on low, then beat on high for two minutes. Pour into greased, floured cake pans. Bake at 350-degrees.


5. Baking Time : 8″ or 9″ cake rounds — 20-25 minutes / 13 x 9 pan — 35-40 minutes / cupcakes — 12-15 minutes / tube/bundt pan — 45-50 minutes.


6. To make this mix without using powdered milk: Delete the dried milk from the mix ingredients. When preparing the cake, replace the 1 1/4 cups water with 1 1/3 cups milk or buttermilk. I’ve also used coconut milk with this recipe. You can use any kind of milk you want.


7. Remember recipes calling for a store-bought white cake mix assume the mix contains powdered milk. Also remember, if you make the mix in bulk, instead of measuring out 5 cups per cake, you’d measure out 4 1/2 cups (to make up for the 1/2 cup powdered milk that’s not in there).

Oh, thank you so much Eemma!!!! This recipe sounds great for me. I can't wait to try it! I wish I could find dry milk sold here, but the only kind available is that for infants...ick!!! Guess I'll have sub by making my own buttermilk doing the whole milk with a tbsp or tsp of white vinegar to replace it. That should do the trick, right? Oh, and can I use whole eggs instead of just the whites? If so, can you please tell me how many I would need? The color of the cake in the end isn't important to me as much as the fact that it should be moist.

By the way, would you know how to make that kind of liquidy chocolate glaze I'd have to make for the dipping before rolling the cut cubes into the dried shredded coconut? I hope I'm not asking too much from you ; ). Thanks in advance!!!

You are very welcome! 

You can replace the 4 egg whites with two whole eggs (this wil make it yellow cake instead of white.)   Instructions for making the cake without powdered milk are in steps 6 and 7.  Here is a recipe for a simple chocolate glaze you can use to roll the bars in:

• 2 Tbsp. butter


• 2 Tbsp. unsweetened cocoa powder


• 1/4 cup heavy whipping cream


• 1 cup confectioners sugar, sifted


• 1 tsp. vanilla extract

Eemma, you are just wonderful!!!! I will have to try this as soon as I get a chance. I will let you know how it works out. Thank you so much for all your help!!!