Description
Delightful chocolate cake bars topped with pink coconut, evoking joyful summer memories.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 1/4 cup pink food coloring
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- Combine the flour, cocoa powder, baking powder, and salt in a bowl.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared baking pan.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool the cake completely in the pan on a wire rack.
- Mix shredded coconut with pink food coloring in a bowl.
- Frost the cooled cake with a glaze made from powdered sugar and water, then sprinkle the coconut on top.
- Cut into bars and serve.
Notes
These bars can be made a day in advance. Store in an airtight container for freshness.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 20g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg