Pink Coconut Snowball Cake Bars
250kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure it is at room temperature
- 1 cup granulated sugar
- 2 large eggs Room temperature for even mixing
- 1 teaspoon vanilla extract
Topping
- 1 cup shredded coconut, sweetened and dyed pink Make by mixing shredded coconut with pink food coloring
- 1/2 cup powdered sugar For dusting before serving
Method
Preparation
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- In a bowl, mix together flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Gradually add the flour mixture to the wet ingredients until just combined.
- Spread the batter evenly in the prepared pan.
Baking
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool completely, then cut into bars.
Topping
- Top with shredded pink coconut and dust with powdered sugar before serving.
Nutrition
Serving1gCalories250kcalCarbohydrates30gProtein3gFat12gSaturated Fat7gSodium70mgFiber1gSugar15g
Notes
To make the pink coconut, mix sweetened shredded coconut with a few drops of pink food coloring and toss until the color is even. Store bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.