Pink Coconut Snowball Cake Bars
Deliciously sweet and colorful cake bars layered with coconut and drizzled with white chocolate.
Ingrédients
For the Cake Base
- 1 box vanilla cake mix (15.25 oz)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup water
- 1/3 cup vegetable oil Can substitute melted coconut oil
- 3 large eggs Use room temperature eggs for better mixing
For the Pink Mixture
- 1/2 cup sweetened condensed milk Can use dairy-free version
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract Optional
- 1-2 drops pink food coloring to desired color
For the Topping
- 1 cup unsweetened shredded coconut For topping
- 1 cup white chocolate chips For drizzling
Instructions
Preparation
- Gather all your ingredients and test your pink food coloring for vibrancy.
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish.
Baking the Base
- In a mixing bowl, combine the cake mix, shredded coconut, water, vegetable oil, and eggs. Mix until smooth.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes until golden.
Adding the Pink Mixture
- Whisk together the sweetened condensed milk, powdered sugar, extracts, and food coloring until smooth.
- Once the cake is baked, poke holes in the top and pour the pink mixture over the warm cake.
Finishing Touches
- Let the cake cool completely, then sprinkle shredded coconut on top.
- Melt the white chocolate and drizzle over the cake.
- Chill in the refrigerator for at least 2 hours before slicing.
Notes
For enhanced flavor, consider adding toasted shredded coconut on top. You can also experiment with natural food colorings for a different hue.