Introduction

Pink Coconut Snowball Cake Bars are a delightful treat combining rich cocoa, creamy frosting, and vibrant pink coconut topping. These bars are perfect for parties or a sweet everyday snack with a fun twist.

The image shows a close-up of several square pieces of a three-layer dessert placed on a wooden board. The bottom layer is a dark brown cake base with a soft and moist texture. The middle layer is thick and white, looking creamy and smooth. The top layer fades from light pink to bright pink and is covered with shredded white coconut, giving it a fluffy, textured look. The pieces are neatly cut with clean edges, and some shredded coconut is scattered around the board. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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) and grease and line a 9×13-inch baking pan.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 3: In another bowl, cream the softened butter and granulated sugar until light and fluffy.
Step 4: Beat in the eggs one at a time, then add vanilla extract and mix well.
Step 5: Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, starting and ending with the dry ingredients.
Step 6: Stir in the hot water last to create a smooth, thin batter.
Step 7: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool completely.
Step 8: If using, beat the cream cheese until smooth. Then add heavy whipping cream, powdered sugar, and vanilla extract. Whip until the mixture becomes fluffy and spreadable.
Step 9: Spread the frosting evenly over the cooled cake base.
Step 10: Place shredded coconut in a bowl and add 2–3 drops of pink food coloring. Mix thoroughly until the coconut is evenly tinted.
Step 11: Add a splash of milk if needed to help the color distribute evenly and coat the coconut.
Step 12: Sprinkle the pink-colored coconut evenly over the frosted cake and press lightly to adhere.
Step 13: Refrigerate the cake for at least 1 hour to set the frosting and coconut topping.
Step 14: Cut into neat squares or bars and serve chilled.

Tips & Variations

For a firmer frosting, include the cream cheese as it adds stability and tangy flavor.
Use sweetened or unsweetened coconut according to your sweetness preference.
Adjust the pink food coloring to get your desired shade or try natural beet juice for coloring.
If you prefer a non-dairy version, substitute butter and cream with coconut oil and whipped coconut cream.

Storage

Store the cake bars in an airtight container in the refrigerator for up to 4 days. To enjoy, eat chilled or let sit at room temperature for 10 minutes before serving. These bars do not freeze well due to the whipped topping.

How to Serve

The image shows several square layered desserts arranged closely on a wooden board. Each piece has three distinct layers: the bottom layer is dark brown, resembling a soft cake or brownie; the middle layer is white and fluffy, looking like coconut or cream; the top layer is pink, also soft and covered with white shredded coconut pieces that add texture. The layers are thick and even, with the pink layer being slightly taller than the others. The background features a white marbled texture, creating a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars without cream cheese?

Yes, cream cheese is optional and mainly adds stability to the frosting. You can skip it if you prefer a lighter whipped cream topping.

How do I keep the coconut from drying out?

Lightly moistening the shredded coconut with milk helps keep it tender and helps the color adhere better. Be careful not to add too much milk to avoid sogginess.