Description
Delight in these Pink Coconut Snowball Cake Bars featuring a moist vanilla cake base infused with a hint of pink food coloring and topped with a luscious, golden coconut topping. Finished with an optional drizzle of white chocolate and extra shredded coconut, this dessert is perfect for festive occasions or a sweet treat anytime.
Ingredients
Scale
For the cake base:
- 1 box vanilla cake mix (15.25 oz / 432 g)
- 3 large eggs
- ½ cup (120 ml) vegetable oil
- 1 cup (240 ml) milk
- 1 tsp (5 ml) vanilla extract
- A few drops of pink food coloring
For the coconut topping:
- 1 can sweetened condensed milk (14 oz / 397 g)
- 2 cups (160 g) shredded coconut
- ¼ cup (60 g) butter, melted
Optional garnish:
- Extra shredded coconut
- White chocolate drizzle
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch (23×33 cm) baking pan with parchment paper to prevent sticking and make cleanup easier.
- Mix Cake Batter: In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, milk, vanilla extract, and a few drops of pink food coloring. Stir until the batter is smooth and evenly colored.
- Bake Cake Base: Pour the prepared batter into the lined baking pan and spread it evenly. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Prepare Coconut Topping: While the cake is baking, mix the sweetened condensed milk, shredded coconut, and melted butter in a separate bowl until well combined.
- Apply Topping: Once the cake base is baked, carefully spread the coconut topping mixture evenly over the warm cake to ensure it adheres well.
- Final Bake: Return the cake with the topping to the oven and bake for an additional 10–12 minutes, or until the topping is lightly golden and set.
- Cool and Slice: Remove the cake from the oven and let it cool completely in the pan. Once cool, slice into bars for serving.
- Optional Garnish: For an extra touch, drizzle melted white chocolate over the bars and sprinkle with additional shredded coconut before serving.
Notes
- Ensure the cake is fully cooled before slicing to maintain bar integrity.
- Use fine shredded coconut for a better texture in the topping.
- For a less sweet option, reduce sweetened condensed milk slightly.
- Drizzling white chocolate is optional but adds a beautiful finish and extra sweetness.
- Store leftover cake bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
