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
