Description
These pink coconut snowball cake bars are soft, tender, and lightly sweet with a tropical coconut bite, featuring a white cake mix base, shredded coconut, and a festive pink glaze.
Ingredients
Scale
- 1 box white cake mix
- 3 large eggs
- 1 cup coconut milk
- 1 cup shredded coconut
- 1/2 cup unsweetened shredded coconut (for topping)
- 1 cup powdered sugar
- 2 tablespoons milk
- Pink food coloring (optional)
- 1/2 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish well, or line it with parchment for easy removal. Measure and have all ingredients ready.
- In a large mixing bowl, combine the white cake mix, 3 large eggs, 1 cup coconut milk, and the melted 1/2 cup butter. Stir or beat until the batter is smooth and uniform. Fold in 1 cup shredded coconut with a spatula.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely in the pan.
- In a separate bowl, whisk the powdered sugar with 2 tablespoons milk and pink food coloring until smooth. Drizzle over the cooled cake and sprinkle with unsweetened shredded coconut. Let the glaze set for 15–20 minutes, then cut into bars and serve.
Notes
Store bars in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 330
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg