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Delicious Pink Coconut Snowball Cake Bars topped with coconut flakes

Pink Coconut Snowball Cake Bars

Delicious and visually stunning cake bars featuring a tropical coconut flavor and a delightful pink hue, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American, Tropical
Servings 12 bars
Calories 210 kcal

Ingredients
  

For the cake base

  • 1 box vanilla cake mix (15.25 oz) Choose a high-quality vanilla cake mix.
  • 0.5 cup unsweetened shredded coconut For a richer coconut flavor.
  • 0.5 cup water Can substitute with coconut milk for extra coconut flavor.
  • 0.33 cup vegetable oil Alternatively, use melted coconut oil.
  • 3 large eggs Use room temperature eggs for better mixing.

For the pink topping

  • 0.5 cup sweetened condensed milk Can substitute with coconut cream for a dairy-free version.
  • 0.5 cup powdered sugar Adjust quantity to taste.
  • 1 teaspoon vanilla extract Enhances the flavor of the bars.
  • 0.25 teaspoon almond extract Optional, adds depth of flavor.
  • 1-2 drops pink food coloring Add to desired shade of pink.

For the topping

  • 1 cup unsweetened shredded coconut Sprinkle over the top for added texture.
  • 1 cup white chocolate chips For drizzling over the cake.

Instructions
 

Preparation

  • Gather all your ingredients and ensure eggs are at room temperature.
  • Preheat your oven to 350°F (175°C) and grease or line a 9×13 inch baking dish.

Baking

  • In a large bowl, combine the vanilla cake mix, shredded coconut, water, vegetable oil, and eggs. Mix for about 2 minutes until smooth.
  • Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes.
  • Check doneness by inserting a toothpick in the center; it should come out clean.

Topping

  • In a separate bowl, mix sweetened condensed milk, powdered sugar, vanilla extract, almond extract (if using), and pink food coloring until desired hue is achieved.
  • Once cake is done, let it cool for 10 minutes and poke holes in the top using a toothpick or fork.
  • Pour the pink mixture evenly over the warm cake, allowing it to soak in.
  • Allow the cake to cool completely, then sprinkle shredded coconut on top.
  • Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  • Drizzle melted chocolate over the top of the cake.

Finishing Touch

  • Chill the cake in the refrigerator for at least 2 hours, then slice into bars and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5-7 days. These bars can also be frozen for later enjoyment.
Keyword Coconut Dessert, Colorful Dessert, Easy Cake Recipe, Pink Coconut Snowball Cake Bars, Vanilla Cake Bars