Pink Coconut Snowball Cake Bars Recipe

Introduction

These Pink Coconut Snowball Cake Bars are a delightful twist on a classic chocolate cake, topped with fluffy whipped cream and tinted coconut for a fun, festive look. Perfectly moist and creamy, they make a great treat for any occasion.

Ingredients

• 1 cup all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• ½ cup hot water
• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 8 oz cream cheese (softened, optional for stability)
• 2 cups shredded coconut (sweetened or unsweetened)
• 2–3 drops pink food coloring
• 1 tbsp milk (to moisten coconut if needed)

Instructions

1. Step 1: Preheat the oven to 175°C (350°F). Grease and line a 9×13-inch baking pan with parchment paper.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: In another large bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Step 4: Add the eggs and vanilla extract to the butter mixture, beating well after each addition.
5. Step 5: Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
6. Step 6: Stir in the hot water last until the batter is smooth and well combined.
7. Step 7: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
8. Step 8: If using, beat the softened cream cheese until smooth. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, then gently fold in the cream cheese for added stability.
9. Step 9: Spread the whipped topping evenly over the cooled cake base.
10. Step 10: Place the shredded coconut in a bowl. Add 2–3 drops of pink food coloring and mix thoroughly until the coconut is evenly tinted. If needed, add a splash of milk to help distribute the color.
11. Step 11: Sprinkle the pink coconut evenly over the frosted cake and press lightly to ensure it sticks.
12. Step 12: Refrigerate the cake for at least 1 hour before slicing into neat bars.
13. Step 13: Cut into squares and enjoy chilled.

Tips & Variations

• Use unsweetened shredded coconut to control sweetness, or sweetened coconut for extra flavor.
• If you don’t have buttermilk, substitute with regular milk mixed with 1 tsp lemon juice or vinegar.
• Add a little coconut extract to the whipped topping for enhanced coconut flavor.
• For a more stable frosting, including the cream cheese is recommended but optional.

Storage

Store the cake bars covered in the refrigerator for up to 3 days to keep the topping fresh. Reheat at room temperature for about 10 minutes before serving if desired, but they are best enjoyed chilled to preserve their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be made a day in advance and kept refrigerated. This actually helps the flavors meld and the cake to set perfectly.

Can I use a different color for the coconut topping?

Absolutely! Feel free to use any food coloring you like to match your theme or preference. Just add a few drops until you reach the desired shade.

Pink Coconut Snowball Cake Bars Recipe

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★★★★★

4.6 from 102 reviews

• Author: Isabella
• Total Time: 1 hour 50 minutes
• Yield: 12–16 bars 1x

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Description

These Pink Coconut Snowball Cake Bars combine a moist, chocolatey cake base with a luscious whipped cream and cream cheese frosting, topped with vibrantly tinted pink shredded coconut for a fun and festive treat. Perfectly balanced with rich cocoa and a fluffy coconut topping, these bars are great for parties, gatherings, or any special occasion where you want an eye-catching dessert that’s as delicious as it looks.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients & Batter

• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• ½ cup hot water

Frosting

• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 8 oz cream cheese (softened, optional for stability)

Topping

• 2 cups shredded coconut (sweetened or unsweetened)
• 2–3 drops pink food coloring
• 1 tbsp milk (to moisten coconut if needed)

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Instructions

1. Preheat Oven: Preheat your oven to 175°C (350°F) to ensure it reaches the perfect baking temperature for the cake bars.
2. Prepare Pan: Grease and line a 9×13-inch baking pan with parchment paper to prevent sticking and allow easy removal of the cake bars after baking.
3. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
4. Cream Butter and Sugar: In a separate bowl, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air into the batter.
5. Add Eggs and Vanilla: Beat in the two large eggs and vanilla extract to the creamed butter and sugar, mixing well to combine all wet ingredients smoothly.
6. Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, beginning and ending with the dry mixture.
7. Add Hot Water: Stir in the hot water last to create a smooth, thin batter that will bake into a moist cake.
8. Bake Cake Base: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
9. Prepare Frosting: If using, beat the softened cream cheese until smooth. Add the heavy whipping cream, powdered sugar, and vanilla extract, then whip the mixture until it becomes fluffy and spreadable.
10. Frost Cake: Spread the whipped cream frosting evenly over the cooled cake base using a spatula for a smooth, uniform layer.
11. Tint Coconut: Place the shredded coconut into a bowl and add 2–3 drops of pink food coloring. Mix thoroughly until the coconut is evenly tinted.
12. Moisten Coconut: Add a tablespoon of milk if needed to help distribute the color evenly and make the coconut slightly sticky for better adherence.
13. Apply Coconut Topping: Sprinkle the pink coconut evenly over the frosted cake, pressing lightly so the topping sticks firmly to the creamy surface.
14. Refrigerate: Refrigerate the cake for at least 1 hour to allow the frosting to set and flavors to meld before slicing.
15. Slice and Serve: Cut the chilled cake into neat squares or bars and serve cold for the best texture and flavor experience.

Notes

• You can omit the cream cheese in the frosting for a lighter whipped cream topping, but it helps stabilize the frosting for easier cutting.
• Use sweetened or unsweetened shredded coconut based on your preference; adjust sugar in frosting if using sweetened coconut.
• Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
• For more vibrant pink color, add additional food coloring gradually until desired shade is reached.
• Store leftover bars in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pink coconut snowball cake bars, coconut dessert bars, chocolate cake bars with coconut, whipped cream frosting dessert, festive cake bars