Pink Coconut Snowball Cake Bars Recipe

Introduction

These Pink Coconut Snowball Cake Bars are a delightful twist on a classic dessert, combining rich chocolate cake with fluffy pink coconut topping. Perfect for celebrations or a sweet treat, they offer a fun and festive appearance with a creamy, light texture.

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

1. Step 1: Preheat your oven to 175°C (350°F) and grease and line a 9×13-inch baking pan for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Step 4: Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
5. Step 5: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing gently after each addition.
6. Step 6: Stir in the hot water last to create a smooth, slightly thin batter.
7. Step 7: Pour the batter evenly 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. Step 8: If using cream cheese, beat it until smooth in a bowl. Then add the heavy whipping cream, powdered sugar, and vanilla extract and whip until light and spreadable.
9. Step 9: Spread the whipped cream mixture evenly over the cooled cake base.
10. Step 10: Place the shredded coconut in a bowl. Add 2–3 drops of pink food coloring and mix well until the coconut is evenly tinted. If needed, add a splash of milk to help distribute the color evenly.
11. Step 11: Sprinkle the pink coconut evenly over the frosted cake and press lightly to help it stick.
12. Step 12: Refrigerate the cake bars for at least 1 hour before slicing into squares and serving.

Tips & Variations

• For a dairy-free version, substitute the butter, cream cheese, and heavy cream with plant-based alternatives.
• Use unsweetened shredded coconut if you prefer less sweetness in the topping.
• For more vibrant pink color, add a few more drops of food coloring, but mix gradually to avoid overpowering the flavor.
• Adding a teaspoon of coconut extract to the frosting enhances the coconut flavor.

Storage

Store the cake bars covered in the refrigerator for up to 4 days. For best texture, allow them to come to room temperature for about 15 minutes before serving. Leftovers can also be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure it contains xanthan gum or another binder for the best texture.

Is the cream cheese necessary in the frosting?

The cream cheese adds stability and a slight tang to the frosting, but you can omit it if preferred. The whipped cream and powdered sugar alone will still create a light and delicious topping.

Pink Coconut Snowball Cake Bars Recipe

Print Recipe

★★★★★

4.9 from 77 reviews

Delight in these Pink Coconut Snowball Cake Bars that combine a moist cocoa cake base with a fluffy cream cheese frosting and topped with vibrant pink coconut flakes. Perfect for festive occasions or a fun dessert, these bars offer a beautiful presentation alongside rich, creamy textures and a subtle coconut sweetness.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Grease and line a 9×13-inch baking pan to ensure the cake will not stick after baking.
2. Mix Dry Ingredients: In a bowl, thoroughly whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and cocoa.
3. Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender crumb.
4. Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until fully incorporated and smooth.
5. Combine Wet and Dry Mixtures: Alternately add the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients, mixing gently to keep the batter smooth.
6. Add Hot Water: Stir in the hot water last to create a smooth, pourable batter which will help keep the cake moist.
7. Bake the Cake: Pour the batter into the prepared baking pan and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Remove and cool completely.
8. Prepare Frosting: If using cream cheese, beat it until smooth. Then add the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture using a mixer until it becomes fluffy and spreadable.
9. Frost the Cake: Spread the whipped cream cheese frosting evenly over the completely cooled cake base to create a smooth top layer.
10. Color the Coconut: Place the shredded coconut in a bowl and add 2–3 drops of pink food coloring. Mix thoroughly until the coconut is evenly tinted pink. Add a splash of milk if needed to help distribute the color evenly and moisten the coconut slightly.
11. Apply Coconut Topping: Sprinkle the pink coconut evenly across the frosted cake surface. Gently press the coconut down so it adheres well to the frosting layer.
12. Chill and Serve: Refrigerate the cake bars for at least 1 hour to set the frosting and coconut topping firmly before slicing into squares and serving.

Notes

• Use sweetened or unsweetened shredded coconut based on your preference; sweetened adds extra sweetness.
• The cream cheese in the frosting is optional but helps stabilize the whipped cream for easier spreading and firmer texture.
• If you don’t have buttermilk, you can substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup milk and let it sit for 5 minutes.
• Pressing the coconut gently onto the frosting helps prevent it from falling off when cutting and serving.
• For a more intense cocoa flavor, sift the cocoa powder with the flour to avoid lumps.

Keywords: pink coconut snowball cake bars, cocoa cake bars, coconut dessert bars, cream cheese frosting, pink coconut topping