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Pink Coconut Snowball Cake Bars Recipe

★★★★★

4.6 from 102 reviews
  • Author: Isabella
  • Total Time: 1 hour 50 minutes
  • Yield: 12-16 bars 1x

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.

Ingredients

Scale

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)

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

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Find it online: https://isabellavance.com/pink-coconut-snowball-cake-bars-recipe/