Delightful Pink Coconut Snowball Cake Bars to Brighten Your Day
These Pink Coconut Snowball Cake Bars are a feast for the eyes and perfect for any gathering.
Equipment
- 9x13-inch baking pan
- Mixing bowl
- Spatula
- Whisk
Ingredients
For the Cake
- 1 box white cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup water
- 1 cup shredded sweetened coconut
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
For the Frosting
- ½ cup powdered sugar
- ¼ cup milk
- as needed pink food coloring
For the Topping
- 1 cup shredded coconut
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large mixing bowl, combine the white cake mix, 3 large eggs, ⅓ cup of vegetable oil, and 1 cup of water. Mix on medium speed for 2 minutes.
- Gently fold in 1 cup of shredded sweetened coconut, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract.
- Pour the batter into your greased baking pan, spreading it out evenly.
- Bake the cake for 25 to 30 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack.
- In the meantime, prepare the frosting by combining ½ cup of powdered sugar with ¼ cup of milk until smooth.
- Add pink food coloring to the frosting until you reach the desired shade.
- Once the cake has cooled, spread the pink frosting evenly over the top.
- Sprinkle the remaining shredded coconut over the frosted cake, pressing it lightly.
- Cut the cake into bars and serve.
Notes
Store the bars in an airtight container at room temperature for up to 3 days. They can be refrigerated for up to a week or frozen for up to 3 months.
Nutrition
Serving: 1barCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 45mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 0.5mg
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