Pink Coconut Snowball Cake Bars Recipe

Introduction

Pink Coconut Snowball Cake Bars are a delightful treat combining soft, buttery cake with a subtle coconut flavor and a charming pink hue. Perfect for parties or an everyday indulgence, these bars are easy to make and utterly delicious.

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Step 2: In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Step 3: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Step 4: In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
5. Step 5: Spread the batter evenly into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Allow the cake to cool completely before cutting it into bars.

Tips & Variations

• Add 1/2 cup shredded coconut to the batter for extra coconut flavor and texture.
• Use pink food coloring or natural beet juice to enhance the pink color of the bars.
• Top with a simple glaze made from powdered sugar and coconut milk for added sweetness.
• For a nutty twist, sprinkle chopped toasted almonds or pecans on top before baking.

Storage

Store the cake bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat refrigerated bars briefly in the microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Yes, margarine can be used as a substitute, but the flavor and texture may vary slightly compared to butter.

How can I make these bars dairy-free?

Use a dairy-free butter substitute and ensure any glaze or toppings are free from dairy ingredients to make this recipe dairy-free.

Pink Coconut Snowball Cake Bars Recipe

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★★★★★

4.8 from 53 reviews

Delight in these Pink Coconut Snowball Cake Bars, a soft and buttery treat featuring a tender cake base balanced with a subtle vanilla flavor. Perfectly baked to golden perfection, these bars make an irresistible snack or dessert for any occasion.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 12–15 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar using an electric mixer or by hand until the mixture is light and fluffy, which helps incorporate air for a tender texture.
3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract to infuse the batter with flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until everything is combined into a smooth batter without overmixing.
6. Bake the Cake Bars: Pour and spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the bars are fully cooked.
7. Cool and Slice: Allow the cake to cool completely in the pan to set properly, then cut into bars for serving.

Notes

• Make sure the butter is softened to room temperature to ensure smooth creaming with the sugar.
• Do not overbake the bars to maintain a moist, tender crumb.
• For a pink coconut twist, you can optionally add shredded coconut mixed with a few drops of pink food coloring on top after baking, though this is not included in the base recipe.
• Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Pink Coconut Snowball Cake Bars, cake bars, buttery cake, vanilla cake bars, dessert bars, baked cake bars