Pink Coconut Snowball Cake Bars

Pink Coconut Snowball Cake Bars

These vibrant bars combine a fluffy vanilla cake base topped with a luscious layer of coconut goodness, perfect for any occasion.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 bars

Course: Dessert, Snack

Cuisine: American, Tropical

Calories: 220

Ingredients Method Nutrition Notes

Ingredients

For the cake base

1 box vanilla cake mix (15.25 oz / 432 g)
3 large eggs Best at room temperature
½ cup vegetable oil
1 cup milk Milk at room temperature for best results
1 tsp vanilla extract
a few drops pink food coloring Optional for color

For the coconut topping

1 can sweetened condensed milk (14 oz / 397 g)
2 cups shredded coconut
¼ cup butter, melted

Optional garnish

to taste extra shredded coconut
to taste white chocolate drizzle For topping

Method

Preparation

Preheat your oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper.
In a large bowl, combine the cake mix, eggs, vegetable oil, milk, vanilla extract, and pink food coloring. Stir until smooth.
Pour the batter into the prepared pan and bake for 22-25 minutes or until a toothpick comes out clean.
In another bowl, mix together the sweetened condensed milk, shredded coconut, and melted butter until well combined.
Spread the coconut mixture evenly over the warm cake.
Return the cake to the oven and bake for an additional 10-12 minutes until the coconut topping is lightly golden.
Let the bars cool completely in the pan before slicing them into squares.
Optional: Drizzle with melted white chocolate and sprinkle extra shredded coconut on top.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 120mgFiber: 1gSugar: 15g

Notes

Store in an airtight container at room temperature for up to three days. Refrigerate for a week, or freeze for longer storage. Consider pairing with fresh fruit or ice cream for an indulgent treat.

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