Description
This Pink Coconut Snowball Cake Bars recipe combines the tropical flavor of shredded coconut with a soft, moist cake base tinted in a delightful pink hue. Perfect for festive occasions or simply indulging your sweet tooth, these bars are baked to perfection and offer a tender crumb with a burst of coconut goodness in every bite.
Ingredients
Scale
Cake Batter
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup pink food coloring
- 3 cups shredded coconut
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a baking pan to ensure the cake bars do not stick.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender texture.
- Add Eggs: Beat in the eggs one at a time, making sure to mix well after each addition to fully incorporate them into the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the creamed butter and sugar mixture alternately with the coconut milk, vanilla extract, and almond extract. This alternating method helps maintain a smooth batter and prevents overmixing.
- Add Pink Food Coloring: Mix in the pink food coloring thoroughly until the batter reaches the desired pink color, creating a beautiful visual appeal.
- Fold in Shredded Coconut: Gently fold in the shredded coconut to distribute it evenly throughout the batter without deflating it.
- Pour Batter and Bake: Pour the prepared batter into the greased baking pan and spread it evenly to promote uniform baking.
- Bake: Bake in the preheated oven for 25-30 minutes until a toothpick inserted into the center comes out clean, indicating the bars are fully cooked.
- Cool and Cut: Allow the cake to cool completely before cutting it into 24 bars to ensure clean, neat pieces.
Notes
- Use full-fat coconut milk for best flavor and moisture in the cake.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Adjust pink food coloring amount to achieve your preferred shade of pink.
- For extra coconut flavor, toast the shredded coconut lightly before folding it into the batter.
- Store cake bars in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
