Ingredients
Ingredients:
For the cake base:
1 box vanilla cake mix (15.25 oz / 432 g)
3 large eggs
½ cup (120 ml) vegetable oil
1 cup (240 ml) milk
1 tsp (5 ml) vanilla extract
A few drops of pink food coloring
For the coconut topping:
1 can sweetened condensed milk (14 oz / 397 g)
2 cups (160 g) shredded coconut
¼ cup (60 g) butter, melted
Optional garnish:
Extra shredded coconut
White chocolate drizzle
Instructions
Directions:
Prepare the cake:
Preheat oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper.
In a large bowl, mix cake mix, eggs, oil, milk, vanilla, and pink food coloring until smooth.
Bake:
Pour batter into prepared pan and bake for 22–25 minutes, or until a toothpick comes out clean.
Prepare coconut topping:
In a bowl, mix condensed milk, shredded coconut, and melted butter.
Top the cake:
Spread coconut mixture evenly over the warm cake.
Finish baking:
Return to oven and bake an additional 10–12 minutes until lightly golden on top.
Cool & slice:
Let cool completely, then slice into bars.
Optional: drizzle with melted white chocolate and sprinkle extra coconut on top.
Notes
Prep Time: 15 minutes,
Cooking Time: 35 minutes,
Total Time: 50 minutes,
Kcal: 280 kcal,
Servings: 12–16 bars