why make this recipe
Pink Coconut Snowball Cake Bars are a delicious and fun dessert that can brighten up any day. They are soft, chewy, and packed with sweet coconut flavor. With their striking pink color, these bars are perfect for celebrations, parties, or just a sweet treat at home. The combination of chocolate and coconut makes them unique and enjoyable for everyone. Plus, they are easy to make and require minimal fuss, making them a great choice for both beginner and experienced bakers.
how to make Pink Coconut Snowball Cake Bars
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, sweetened and dyed pink
- 1/2 cup powdered sugar (for dusting)
Directions:
- Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
- In a bowl, mix the all-purpose flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the softened butter and granulated sugar until creamy.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Fold in the shredded coconut gently.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the pan.
- Dust the cooled cake bars with powdered sugar before cutting them into squares.
how to serve Pink Coconut Snowball Cake Bars
Serve the Pink Coconut Snowball Cake Bars at room temperature. They are delightful on their own but can also be enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of extra shredded coconut on top can add an attractive touch.
how to store Pink Coconut Snowball Cake Bars
Store any leftovers in an airtight container at room temperature for up to three days. If you want them to last longer, refrigerate them for up to a week. You can also freeze the bars for up to three months. Just make sure they are well wrapped to prevent freezer burn.
tips to make Pink Coconut Snowball Cake Bars
- Use fresh coconut for better flavor, but sweetened shredded coconut works just fine.
- Make sure your butter is at room temperature for easier mixing.
- Don’t overmix the batter; mix just until combined to keep the bars soft.
- If you prefer a more intense cocoa flavor, you can adjust the cocoa powder slightly.
variation
You can customize this recipe by using different food coloring for the coconut shreds. A light blue or pastel yellow can create a festive look. You could also add nuts or chocolate chips into the batter for added texture and flavor.
FAQs
Q: Can I use unsweetened coconut instead of sweetened?
A: Yes, you can use unsweetened coconut, but you may need to add a bit more sugar to the batter for sweetness.
Q: Can I make these cake bars gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour mix, making sure it contains a binding agent.
Q: How can I make my cake bars more moist?
A: To make the bars more moist, consider adding a bit of sour cream or yogurt to the batter. This will enhance the tenderness of the bars.