Introduction

Pink Coconut Snowball Cake Bars are a delightful treat that combines rich chocolate cake with fluffy whipped cream and a fun pink coconut topping. These bars are perfect for parties or a special dessert to brighten up any occasion.

The image shows several square layered dessert pieces arranged closely together on a wooden board set against a white marbled surface. Each piece has three distinct layers: the bottom layer is dark brown and moist with a soft cake texture, the middle layer is thick, white, and fluffy, and the top layer is a soft pink foam-like texture topped with shredded white coconut. The pink and white layers look creamy and light, while the shredded coconut adds a rough texture that covers the top surface of each piece evenly. Photo taken with an iphone --ar 4:5 --v 7

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). Grease and line a 9×13-inch baking pan with parchment paper for easy removal.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: In another large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Step 5: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir gently until just combined.
Step 6: Stir in the hot water carefully to create a smooth, thin batter.
Step 7: 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.
Step 8: Optional: Beat the softened cream cheese until smooth. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until fluffy and spreadable. Fold in the cream cheese for added stability.
Step 9: Spread the whipped cream mixture evenly over the cooled cake base.
Step 10: Place the shredded coconut in a bowl and add 2–3 drops of pink food coloring. Mix well until the coconut is evenly tinted. Add a tablespoon of milk if needed to help distribute the color.
Step 11: Sprinkle the pink coconut evenly over the frosted cake and press lightly to help it adhere.
Step 12: Refrigerate the bars for at least 1 hour to set fully before slicing into neat squares. Serve chilled and enjoy.

Tips & Variations

For a dairy-free version, substitute butter and heavy cream with plant-based alternatives and use coconut cream for whipping.
Use unsweetened shredded coconut for a less sweet topping or sweetened for extra sweetness.
If pink food coloring is not available, mix a small amount of strawberry or raspberry puree into the coconut for natural color and flavor.
Adding the cream cheese to the whipped cream helps stabilize the topping and prevents it from melting quickly.

Storage

Store the cake bars in an airtight container in the refrigerator for up to 3 days. Keep them chilled to maintain the whipped cream topping. Before serving, you can let them sit at room temperature for 10–15 minutes for a softer texture, if desired.

How to Serve

The image shows a close-up of several square layered cakes arranged neatly on a wooden board. Each piece has three layers: the bottom layer is dark brown with a moist, dense texture, the middle layer is white and fluffy, and the top layer is light pink with a soft, creamy appearance. The top pink layer is sprinkled generously with white shredded coconut, giving it a rough texture. The background is a white marbled surface that contrasts with the wooden board and the pink and brown tones of the cakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be prepared a day in advance and stored in the refrigerator. This also allows the flavors to meld and the topping to set properly.

Is it necessary to use cream cheese in the topping?

No, cream cheese is optional. It adds stability and a slight tang, but the whipped cream alone works well if consumed shortly after preparation.