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Pink Coconut Snowball Cake Bars Recipe

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★★★★★

4.7 from 138 reviews

Delight in these Pink Coconut Snowball Cake Bars, featuring a moist cocoa cake base topped with a fluffy cream cheese frosting and vibrant pink-tinted shredded coconut. This dessert combines rich chocolate flavors with a fun and festive coconut topping that’s perfect for any occasion.

Ingredients

Scale

Cake Base

  • 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

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 and Prepare Pan: Preheat your oven to 175°C (350°F). Grease and line a 9×13-inch baking pan with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy using an electric mixer.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing well after each addition to ensure full incorporation.
  5. Combine Dry and Wet Ingredients: Alternately add the dry ingredients along with the buttermilk to the butter mixture, beginning and ending with the dry mix. Mix until just combined to avoid overmixing.
  6. Add Hot Water: Stir in the hot water carefully; this will create a smooth, thin batter.
  7. Bake the Cake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
  8. Prepare Frosting: If using cream cheese, beat it until smooth. Then add heavy whipping cream, powdered sugar, and vanilla extract. Whip until the frosting is light, fluffy, and spreadable.
  9. Frost the Cake: Evenly spread the prepared frosting over the cooled cake base, creating a smooth layer.
  10. Color the Coconut: Place shredded coconut in a bowl and add 2-3 drops of pink food coloring. Mix well to evenly tint the coconut. Add a splash of milk if needed to help distribute the color and achieve a moist texture.
  11. Top with Coconut: Sprinkle the pink coconut evenly over the frosted cake. Press lightly to make sure it sticks well to the frosting.
  12. Chill and Serve: Refrigerate the cake for at least 1 hour to set the frosting and coconut topping. Cut into neat bars and serve chilled for the best flavor and texture.

Notes

  • If you prefer a more stable frosting, including the cream cheese is recommended, but you can omit it for a lighter whipped cream topping.
  • Use sweetened or unsweetened shredded coconut based on personal preference or dietary needs.
  • The pink food coloring can be adjusted to achieve desired color intensity.
  • Ensure cake is completely cooled before frosting to prevent melting and sliding of the topping.
  • Store leftover bars covered in the refrigerator for up to 3 days to maintain freshness.

Keywords: Pink Coconut Snowball Cake Bars, chocolate coconut bars, pink coconut dessert, cocoa cake bars, cream cheese frosting, shredded coconut topping

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