Description
These Pink Coconut Snowball Cake Bars are a delightful treat combining the moistness of coconut milk and shredded coconut with a vibrant pink color. Perfectly soft and fluffy, these bars offer a sweet almond and vanilla flavor and a snowball-like texture, making them an excellent choice for parties, celebrations, or an everyday indulgence.
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 and Prepare: Preheat your oven to 350°F (175°C) and grease a baking pan to ensure the cake does not stick during baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps give the cake a tender texture.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition to incorporate them fully and maintain a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents evenly.
- Mix Wet and Dry Ingredients: Gradually add the dry flour mixture to the creamed butter and sugar alternately with the coconut milk, then add the vanilla and almond extracts to infuse flavor.
- Add Pink Color: Stir in the pink food coloring until you achieve the desired vibrant pink hue for the batter.
- Incorporate Coconut: Gently fold in the shredded coconut to spread it evenly throughout the batter without deflating it.
- Pour Batter: Pour the prepared batter into the greased baking pan and spread it out evenly to ensure uniform baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the bars are cooked through.
- Cool and Serve: Allow the cake bars to cool completely in the pan before cutting them into 24 servings for easy handling and clean cuts.
Notes
- Use unsweetened shredded coconut for a less sweet and more natural coconut flavor.
- You can adjust the amount of pink food coloring to achieve the shade you prefer.
- Make sure the butter is properly softened for the best creaming results.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
