Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup milk (whole or 2% works best)
- 1 1/2 cups shredded sweetened coconut
- 1/2 cup powdered sugar
- 1–2 tablespoons milk (to make the glaze)
- 4–5 drops pink food coloring (or use natural beet juice for a subtle color)
For substitutions, feel free to swap the all-purpose flour with a gluten-free blend if needed—just make sure it’s one meant for baking. If you’re watching sugar intake, you can reduce granulated sugar to 1/2 cup, but keep the powdered sugar for the topping to maintain that delicate snowball look. And for dairy-free options, use coconut oil instead of butter and almond or oat milk in place of regular milk. I’ve made these adjustments for friends, and they turn out just as delightful.
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a medium bowl, whisk together the flour, baking powder, and salt. This dry mix is your foundation, so take a moment to appreciate how it’s going to support the fluffy cake.
- In a large bowl, cream the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes. I find this step crucial, as it creates the tender crumb I love.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. The batter should feel smooth and creamy at this point.
- Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the flour mixture. Mix gently until just combined—overmixing can make the bars tough, and I always remind myself that patience here pays off.
- Pour the batter into the prepared pan, spreading it evenly. Smooth the surface with a spatula to ensure even baking.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. You’ll notice the edges pulling slightly away from the pan—that’s your cue that it’s done.
- While the cake is baking, prepare the coconut topping glaze. In a small bowl, whisk together the powdered sugar, milk, and pink food coloring until you get a smooth, spreadable glaze. Adjust milk or sugar as needed. Using natural beet juice makes for a gentle, earthy pink that’s just as charming.
- Once the cake is out of the oven and still warm, spread the shredded coconut generously over the top. Immediately drizzle the pink glaze over the coconut, allowing it to seep in and coat the flakes. This step is where the magic happens—your kitchen will smell like a tropical dream.
- Let the cake bars cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the entire cake out, then cut into 12 squares. Try not to sneak bites before it cools—I’ve learned the hard way that warm bars are delicious but a little fragile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International