Pink Coconut Snowball Cake Bars
Delightful cake bars topped with a creamy coconut layer, perfect for any gathering or cozy dessert.
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
For the Coconut Topping
- 1 cup shredded coconut
- 0.5 cups powdered sugar
- 1-2 tablespoons milk or coconut milk Adjust according to desired spreadable consistency
- Pink food coloring (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, mix the melted butter, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the cake cool completely in the pan.
Coconut Topping
- In a separate bowl, mix the shredded coconut with powdered sugar and enough milk to achieve a spreadable consistency. Add pink food coloring if desired.
- Once the cake is cool, spread the coconut mixture on top.
- Cut into bars and serve.
Notes
These bars are great with vanilla ice cream or whipped cream. Store them in an airtight container in the fridge for up to a week. To freeze, wrap individually and place in a freezer bag for up to two months.