1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the flour, baking powder, and salt, alternating with the milk, mixing just until combined.
5. If using, add the pink food coloring and stir until the batter is evenly colored.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the coconut topping by mixing the shredded coconut with confectioners’ sugar in a small bowl.
9. Once the cake is done, remove it from the oven and let it cool slightly before cutting it into bars.
10. Sprinkle the coconut mixture over the top of the bars, pressing gently to adhere.

These steps are straightforward, but remember, the best results come when you let your senses guide you — much like my abuela taught me. The smell of the batter and the texture under your spatula are all part of the process.