Pink Coconut Snowball Cake Bars Recipe
Introduction
These Pink Coconut Snowball Cake Bars are a delightful treat that combines a moist cocoa base with a fluffy, creamy topping and a vibrant pink coconut finish. Perfect for parties or a special dessert, their soft texture and playful color make them as fun to eat as they are to look at.
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.
- Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Step 4: Beat in the eggs one at a time along with the vanilla extract until fully incorporated.
- Step 5: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently but thoroughly.
- Step 6: Stir in the hot water last to achieve a smooth batter consistency.
- Step 7: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- Step 8: If using, beat the cream cheese until smooth in a mixing bowl.
- Step 9: Add the heavy whipping cream, powdered sugar, and vanilla extract to the cream cheese and whip until the mixture is fluffy and spreadable.
- Step 10: Spread the whipped cream mixture evenly over the cooled cake base.
- Step 11: Place the shredded coconut in a bowl. Add 2–3 drops of pink food coloring and mix until the coconut is evenly tinted pink.
- Step 12: If needed, add a splash of milk to the coconut to help distribute the color evenly.
- Step 13: Sprinkle the pink coconut evenly over the frosted cake and press lightly so it sticks.
- Step 14: Refrigerate the cake bars for at least 1 hour to set the topping before slicing.
- Step 15: Cut into neat squares and enjoy the bars chilled for the best flavor and texture.
Tips & Variations
- Use cream cheese in the frosting for added stability, especially in warmer environments.
- Swap buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice if you don’t have buttermilk on hand.
- For a coconut lover’s delight, sprinkle some toasted coconut on top instead of plain shredded coconut for extra crunch.
- If food coloring is a concern, natural alternatives like beet juice powder can give a gentle pink hue.
Storage
Store the cake bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to one month; thaw in the refrigerator before serving. Reheat is not recommended, as the topping is best enjoyed chilled and fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars dairy-free?
Yes, substitute the butter with a dairy-free margarine, use coconut cream instead of heavy whipping cream, and replace cream cheese with a non-dairy cream cheese alternative for a dairy-free version.
How do I keep the pink coconut from fading?
Use gel food coloring for a more vibrant and lasting color. Also, mix the coloring thoroughly into the coconut and avoid exposing the bars to direct sunlight or high heat, which can cause fading.
Print
Pink Coconut Snowball Cake Bars Recipe
- Total Time: 1 hour 50 minutes
- Yield: 12–16 bars 1x
Description
Delight in these Pink Coconut Snowball Cake Bars, a luscious chocolate cake base topped with a fluffy cream cheese and whipped cream frosting, then covered in vibrant pink-tinted shredded coconut. Perfectly moist and richly flavored, these bars combine the comforting taste of cocoa with a fun, festive pink coconut topping, making them an ideal treat for parties or special occasions.
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 for Cake
- 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
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F) and grease a 9×13-inch baking pan, then line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly blended.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb in the cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition. Then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the wet mixture, starting and ending with the dry ingredients. This alternating process helps maintain a smooth batter without overmixing.
- Add Hot Water: Stir in the hot water gently until the batter is smooth and slightly thin, which aids in keeping the cake moist.
- Bake the Cake Base: Pour the batter into the prepared baking pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool completely in the pan.
- Prepare the Frosting: If using cream cheese, beat it in a bowl until smooth. Add heavy whipping cream, powdered sugar, and vanilla extract, and whip the mixture until fluffy and spreadable.
- Frost the Cake: Spread the whipped cream frosting evenly over the completely cooled chocolate cake base, ensuring a smooth surface for the topping.
- Color the Coconut: 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 the coconut is too dry, add a tablespoon of milk to help distribute the color uniformly.
- Apply the Coconut Topping: Sprinkle the pink coconut mixture evenly over the frosted cake, then press lightly so the coconut sticks well to the frosting.
- Chill Before Serving: Refrigerate the assembled cake bars for at least 1 hour to allow the frosting to set and the flavors to meld. Once chilled, cut into neat squares or bars and serve cold.
Notes
- For a firmer frosting, using cream cheese is recommended; however, it’s optional if you prefer a lighter cream base.
- Sweetened shredded coconut will add extra sweetness; reduce powdered sugar if using sweetened coconut to balance flavors.
- To achieve a more vibrant pink color, add food coloring incrementally until the desired shade is reached.
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Ensure the cake is completely cool before frosting to prevent melting and a runny topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pink coconut snowball cake bars, chocolate cake bars, coconut dessert bars, whipped cream frosting dessert
