Description
Soft, chewy, and beautifully pink, these Pink Coconut Snowball Cake Bars combine shredded coconut, a tender cake base, and optional mix-ins for a festive and irresistible dessert. Perfect for parties, holidays, or a sweet snack anytime.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups shredded sweetened coconut
- 1–2 drops pink food coloring (optional)
- 1/2 cup powdered sugar (optional)
- 1/2 cup white chocolate chips (optional)
- 2 tablespoons heavy cream (optional for drizzle)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix flour, baking powder, and salt in a bowl. In another bowl, whisk sugar, melted butter, eggs, and vanilla. Combine wet and dry ingredients until smooth.
- Add pink food coloring if desired. Spread batter in the pan and sprinkle shredded coconut on top. Add optional powdered sugar or white chocolate chips.
- Bake for 25–30 minutes or until a toothpick comes out clean. Let cool for 15–20 minutes.
- Drizzle with melted white chocolate if desired and cut into bars. Serve and enjoy.
Notes
- Adjust food coloring for intensity or use natural alternatives like strawberry puree.
- Store in an airtight container for up to 3 days, refrigerate for up to 1 week, or freeze individually wrapped for up to 2 months.
- Optional mix-ins include white chocolate, freeze-dried strawberries, or sprinkles for extra flavor and decoration.
- Prep Time: 15 mins
- Cook Time: 25–30 mins