Description

These Pink Coconut Snowball Cake Bars are a delightful treat featuring a moist cocoa cake base topped with a fluffy cream cheese and whipped cream frosting, finished with sweet shredded coconut tinted pink for a festive and charming look. Perfect for dessert lovers looking for a creamy, chocolatey, and coconut-flavored bar that’s both visually appealing and delicious.

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

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

Preheat Oven: Preheat your oven to 175°C (350°F), ensuring the oven has reached the right temperature before baking.
Prepare Baking Pan: Grease a 9×13-inch baking pan and line it with parchment paper or grease thoroughly to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract for added flavor.
Combine Dry and Wet Ingredients: Alternately add the dry ingredients mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition to avoid overmixing.
Add Hot Water: Stir in the hot water gently last; this will result in a smooth and slightly thin batter.
Bake the Cake: Pour the batter evenly 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 in the pan on a wire rack.
Prepare Frosting: If using cream cheese, beat it first until smooth. Then add the heavy whipping cream, powdered sugar, and vanilla extract, whipping until fluffy and spreadable.
Spread Frosting: Evenly spread the whipped cream frosting over the cooled cake base, smoothing the top.
Color the Coconut: Place shredded coconut in a bowl, add 2-3 drops of pink food coloring, and mix until the coconut is evenly tinted pink. Add a splash of milk if the coloring looks uneven or the coconut is dry, to help distribute the color.
Top the Cake: Sprinkle the pink coconut evenly over the frosted cake and press lightly to help it stick.
Chill: Refrigerate the cake for at least 1 hour to allow the frosting to set and flavors to meld.
Serve: Cut into neat bars and enjoy chilled for the best texture and flavor.

Notes

For best results, use fresh ingredients, particularly the baking powder and soda, to ensure proper rise.
To make this dessert dairy-free, substitute butter with vegan butter, heavy cream with coconut cream, and cream cheese with a vegan alternative.
Sweetened or unsweetened shredded coconut can be used based on preference; adjusting the sugar in the frosting may be necessary if using sweetened coconut.
The cream cheese in the frosting is optional but adds stability; omit for a lighter whipped cream topping.
Store leftover bars refrigerated in an airtight container for up to 4 days.
These bars can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
Adjust the pink food coloring amount depending on the intensity of color desired.

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, cream cheese frosting, tinted coconut topping, easy dessert bars