1. Preheat the oven to 350°F and grease or line a 9×13-inch baking pan.

2. In a large bowl, mix the red velvet cake mix, eggs, vegetable oil, and water until smooth.

3. Pour the batter into the prepared pan and bake for 22 to 28 minutes, or until a toothpick inserted in the center comes out clean.

4. Let the cake cool completely in the pan.

5. In a medium bowl, beat the softened cream cheese and butter until smooth and fluffy.

6. Add the powdered sugar and vanilla extract, then mix until creamy.

7. Fold in 2 cups sweetened shredded coconut to make the filling.

8. Spread the coconut filling evenly over the cooled cake.

9. Place the remaining 2 1/2 cups sweetened shredded coconut in a bowl or zip-top bag.

10. Add the pink food coloring and 1 teaspoon water, then toss until the coconut is evenly tinted pink.

11. Sprinkle the pink coconut over the cream cheese layer and gently press it into place.

12. Chill the bars for at least 1 hour before slicing and serving.