Chef Mitchell preparing Pink Coconut Cake Bars
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered this Pink Coconut Cake Bars recipe during a summer baking class, and it quickly became a favorite. The vibrant pink color and the delicious coconut flavor remind me of beach vacations. I spent years perfecting the balance of sweetness and coconut, and now I love sharing this recipe with others. It's a hit at every party and celebration."

Chef Mitchell has over a decade of experience in American cuisine, specializing in desserts. With a passion for baking, he has created over a thousand recipes that bring joy to home cooks. A graduate of culinary school, he combines classic techniques with innovative twists in his recipes.

View All Mitchell's Recipes →
Delicious Pink Coconut Cake Bars served on a plate

Why This Pink Coconut Cake Bars Recipe Works

This recipe stands out due to its unique combination of flavors and colors. The coconut adds a rich, tropical taste that complements the sweetness of the cake. Moreover, the striking pink hue makes these bars visually appealing, perfect for celebrations and gatherings.

The technique of alternating dry and wet ingredients helps create a moist and tender cake. Using buttermilk not only adds to the flavor but also ensures the bars remain soft and fluffy. The finishing glaze adds an extra layer of sweetness without overpowering the coconut flavor.

💡 Professional Tip

For the best results, be sure to use room temperature ingredients. This helps them blend more easily and creates a smoother batter. Additionally, don't overmix the batter once the flour is added to maintain a light texture.

Frequently Asked Questions

Yes, you can make these bars a day in advance. Just be sure to store them in an airtight container at room temperature. If you plan to serve them after a few days, keep them in the refrigerator to maintain freshness.

You can substitute butter with coconut oil to enhance the coconut flavor. Alternatively, use vegetable oil or unsalted margarine as a lighter option. Just make sure the consistency is similar to softened butter for best results.

The bars are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on the edges; they should be lightly golden, indicating that the cake is baked through.

Yes, these bars freeze well! After they have completely cooled, wrap them tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months. Thaw them at room temperature before serving.

These bars pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh fruit like strawberries or pineapple also complements the coconut flavor beautifully. For a fun twist, serve with a tropical fruit salad.

In the refrigerator, Pink Coconut Cake Bars will last for about 4-5 days in an airtight container. Just make sure they are fully cooled before storing to avoid condensation.

Absolutely, making these bars in advance is a great idea. They taste even better after chilling as the flavors meld. Just store them properly, and they will remain delicious for several days.

To reheat, place the bars in a microwave for about 10-15 seconds, or until warm. Alternatively, you can warm them in the oven at a low temperature (about 300°F) for a few minutes. This helps to refresh their texture without drying them out.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: The bars turn out dry and crumbly.

Solution: Ensure you're measuring flour correctly, using the spoon-and-level method. Also, check baking time and do not overbake, as this will lead to dryness.

✅

Not Crispy Enough

Problem: The top of the bars doesn't have a desirable crispy texture.

Solution: For a crispy top, consider adding toasted coconut to the glaze right before it sets. Baking it a few minutes longer can also help achieve that crispy finish.

✅

Overcooked

Problem: Bars have a tough texture and are overly browned.

Prevention: To prevent overcooking, start checking the bars a few minutes before the recommended baking time. An oven thermometer can help ensure your oven is accurate.

✅

Undercooked Center

Problem: The center remains gooey or underbaked.

Recovery: If the edges are done but the center is not, cover the pan with foil and continue baking for an additional 5-10 minutes until the center is set.

✅

Burnt Exterior

Problem: The outside of the bars is burnt while the inside is still raw.

Prevention: To prevent this, you may need to adjust your oven temperature by lowering it slightly or covering the bars with foil during the last baking stage.

✅

Flavor Balance

Too Sweet: If the bars are too sweet, consider balancing the sweetness by adding a pinch of salt to the glaze or serving with less sweet accompaniments.

Too Salty: If the bars taste too salty, ensure to double-check measurements and consider using unsalted butter next time.

Bland: For a bland flavor, try adding an additional splash of coconut extract or a hint of almond extract to enhance the overall taste.

Fresh ingredients for Pink Coconut Cake Bars

Essential Ingredients for Pink Coconut Cake Bars

The key ingredients for these Pink Coconut Cake Bars include all-purpose flour, sugar, unsweetened coconut flakes, and butter. Each ingredient plays a vital role in creating the perfect texture and flavor. The coconut adds richness while the sugar provides sweetness.

Using high-quality ingredients is crucial for the best results. Fresh coconut flakes will give a lovely texture and flavor. Opt for pure vanilla extract rather than artificial flavoring to elevate the taste.

Essential Ingredient Notes

  • All-Purpose Flour: Choosing the right flour is essential for structure. All-purpose flour provides the perfect balance between density and airiness in cake bars.
  • Coconut Flakes: Using unsweetened coconut flakes will ensure the flavor remains balanced. Toasting the flakes can enhance the coconut flavor further.
  • Butter: Always use room temperature butter for easy blending with sugar. It creates a fluffy texture that is essential for light and airy bars.
Cooking process for Pink Coconut Cake Bars

Step-by-Step Cooking Process

The cooking process for Pink Coconut Cake Bars is straightforward and enjoyable. Start by preheating the oven and preparing your baking pan. Mixing the dry and wet ingredients separately helps achieve a smooth batter.

Achieving perfect results requires careful attention to mixing and baking times. Ensure not to overmix once the flour is added and keep an eye on baking time to prevent overcooking.

Key Technique for Perfect Pink Coconut Cake Bars

The most important technique in this recipe is the alternating method of adding dry and wet ingredients. This prevents overmixing, resulting in tender, moist bars. Additionally, the proper blending of butter and sugar creates a light texture essential for delicious cake bars.

Pink Coconut Cake Bars

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup butter
    Room temperature
  • 1 cup powdered sugar
    For glaze
  • 2 tablespoons milk
    For glaze
  • 1 teaspoon coconut extract
    For glaze

For the Sauce

  • 2 cups all-purpose flour
    For the cake
  • 1 cup sugar
    For the cake
  • 1/2 cup unsweetened coconut flakes
    For the cake
  • 1/2 cup butter, softened
    For the cake
  • 1 cup buttermilk
    For the cake
  • 3 large eggs
    For the cake
  • 1 teaspoon vanilla extract
    For the cake
  • 1 teaspoon baking powder
    For the cake
  • 1/2 teaspoon baking soda
    For the cake
  • 1/2 teaspoon salt
    For the cake
  • 1-2 tablespoons pink food coloring
    For the cake
  • 1/4 cup toasted coconut for topping
    For garnish

Instructions

  1. Preheat Oven

    Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

  2. Mix Dry Ingredients

    In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. Cream Butter and Sugar

    In a large bowl, cream together the softened butter and sugar until light and fluffy.

  4. Add Eggs and Vanilla

    Beat in the eggs one at a time, then stir in the vanilla extract.

  5. Combine Mixtures

    Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk until well combined.

  6. Add Food Coloring

    Add the pink food coloring to the batter until you reach your desired shade.

  7. Bake

    Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

  8. Prepare Glaze

    In a bowl, mix powdered sugar, milk, and coconut extract to form a glaze.

  9. Cool and Serve

    Let the cake cool completely before drizzling the glaze on top and sprinkling with toasted coconut.

Recipe Notes & Tips

Storage Tips

To keep your Pink Coconut Cake Bars fresh, store them in an airtight container. If you live in a humid climate, consider using a separate layer of parchment paper to avoid sticking. They can also be kept in the fridge to extend their shelf life.

Serving Suggestions

Serve your Pink Coconut Cake Bars with a scoop of vanilla ice cream or a dollop of whipped cream. They are also delicious when topped with fresh fruit or a drizzle of chocolate sauce for added flavor.

Recipe Variations

You can customize these bars by adding chocolate chips or nuts to the batter for added texture. For a tropical twist, try adding crushed pineapple or mango to the mixture before baking.