Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the milk, vanilla, and food coloring until just combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually incorporate the dry mixture into the wet ingredients until no streaks of flour remain.
- Pour the batter into the greased pan and spread it evenly.
Baking
- Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let your bars cool in the pan for about 10 minutes before transferring them to a wire rack.
Topping
- In a medium bowl, mix together the softened cream cheese and powdered sugar until smooth.
- Gradually add in the milk and vanilla, stirring until creamy.
- Fold in the shredded coconut until well combined.
- Spread the coconut topping over your cooled cake bars and let them sit for at least an hour to set before slicing.
Nutrition
Notes
These bars can be stored in an airtight container in the refrigerator for up to a week. They can also be frozen for up to three months. For a vegan version, use coconut oil, flax eggs, and any non-dairy milk.