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Pink Coconut Snowball Cake Bars Recipe

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★★★★★

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.

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

  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

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