Ingredients
Scale
2 cups All-purpose flour
1 ½ cups Granulated sugar
1 tablespoon Baking powder
½ teaspoon Salt
2 Large eggs
1 cup Milk
½ cup Vegetable oil
½ cup Unsalted butter
3 cups Powdered sugar
¼ cup Coconut milk
1 teaspoon Vanilla extract
Few drops Red or pink food coloring
2 cups Sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pa
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt
- In a separate bowl, whisk the eggs, milk, and vegetable oil until combined
- Combine the wet ingredients into the dry ingredients and mix until just combined
- Pour the batter into the prepared pan and bake for 25-30 minutes
- Cool the baked cake completely in the pan on a wire rack
- In another bowl, beat the softened butter until creamy, then gradually add the powdered sugar
- Mix in the coconut milk and vanilla extract until fluffy, then add food coloring if desired
- Frost the cooled cake evenly and sprinkle shredded coconut on top
- Chill for at least 30 minutes before cutting into bars
Notes
Ensure all ingredients are at room temperature for better mixing results.
You can substitute with gluten-free flour and dairy-free products as needed.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free option available
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 21 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg