Name: Pink Coconut Snowball Cake Bars Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: American
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)

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

Step 1: Preheat your oven to 175°C (350°F) and grease a 9×13-inch baking pan, then line it with parchment paper for easy removal.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.

Step 3: In a separate large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.

Step 4: Beat in the eggs one at a time, followed by the vanilla extract, making sure everything is well incorporated.

Step 5: Alternately add the dry ingredients and the buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently after each addition.

Step 6: Stir in the hot water last to create a smooth, thin batter.

Step 7: Pour the batter evenly into the prepared pan and bake for 25–30 minutes. Check doneness by inserting a toothpick; it should come out clean.

Step 8: Allow the cake to cool completely in the pan before frosting.

Step 9: If using, beat the cream cheese until smooth in a mixing bowl.

Step 10: Add heavy whipping cream, powdered sugar, and vanilla extract to the cream cheese, then whip until the frosting is fluffy and spreadable.

Step 11: Spread the frosting evenly over the cooled cake base.

Step 12: Place the shredded coconut in a separate bowl. Add 2–3 drops of pink food coloring and mix thoroughly until the coconut is evenly tinted.

Step 13: If the coconut looks dry and crumbly, add a tablespoon of milk to help distribute the color evenly and moisten the coconut slightly.

Step 14: Sprinkle the pink coconut evenly over the frosted cake, pressing gently to help it adhere.

Step 15: Refrigerate the cake bars for at least 1 hour to allow the frosting to set before slicing.

Step 16: Cut into neat squares and serve chilled for the best texture and flavor.

Tips & Variations

For added stability, include the cream cheese in the frosting; omit it for a lighter whipped cream topping.

Use sweetened or unsweetened shredded coconut depending on your desired sweetness level.

If you prefer a more intense pink color, add a few extra drops of food coloring gradually.

Try swapping buttermilk with plain yogurt thinned with a little milk if you don’t have buttermilk on hand.

FAQs

Can I make these cake bars ahead of time?

Yes, you can prepare the bars a day in advance and refrigerate them overnight. This also helps the flavors meld and the frosting to set nicely.

Can I freeze Pink Coconut Snowball Cake Bars?

While you can freeze the bars, the whipped topping might lose its texture. It’s best to freeze the plain chocolate cake base and add frosting and coconut fresh after thawing.