Description
The Pink Coconut Snowball Cake Bars are a vibrant and delicious dessert that combines rich chocolate and sweet coconut, perfect for any occasion.
Ingredients
Scale
- 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
- Start by preheating your oven to 175°C (350°F). While that’s heating up, grease your 9×13-inch baking pan and line it with parchment paper.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate mixing bowl, cream the softened butter and granulated sugar until fluffy. Add the eggs one at a time, mixing well. Stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the wet mixture, mixing until combined. Add in the hot water for a smooth batter.
- Pour the batter into the prepared baking pan and bake for 25 to 30 minutes. Cool completely in the pan.
- If using cream cheese, whip it until smooth, then add the heavy cream, powdered sugar, and vanilla extract until thick and fluffy.
- Tint the shredded coconut with pink food coloring, adding milk if necessary for even distribution.
- Spread the whipped topping over the cooled cake and sprinkle the tinted coconut on top.
- Refrigerate for at least one hour to set, then slice into bars to serve.
Notes
These bars freeze well if wrapped tightly in plastic wrap.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 240 kcal
- Sodium: 150 mg
- Protein: 3 g