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Pink Coconut Snowball Cake Bars Recipe

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★★★★★

4.6 from 121 reviews

Delight in these Pink Coconut Snowball Cake Bars, featuring a rich cocoa-infused cake base topped with a fluffy, creamy frosting and a vibrant pink coconut topping. Perfectly balanced in flavor and texture, these bars offer a festive and visually stunning dessert ideal for gatherings or a sweet treat anytime.

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 (divided, 1 tsp for batter, 1 tsp for frosting)
  • ½ cup buttermilk
  • ½ cup hot water
  • 1 ½ cups heavy whipping cream
  • 8 oz cream cheese (softened, optional for stability)
  • ½ cup powdered sugar
  • 1 tbsp milk (to moisten coconut if needed)

Topping

  • 2 cups shredded coconut (sweetened or unsweetened)
  • 2–3 drops pink food coloring

Instructions

  1. Preheat Oven: Set your oven to 175°C (350°F) to warm up while you prepare the batter.
  2. Prepare Baking Pan: Grease and line a 9×13-inch baking pan to ensure easy removal of the cake bars later.
  3. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  4. Cream Butter and Sugar: In a separate bowl, use a mixer to cream the softened butter with granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in 1 teaspoon of vanilla extract until fully incorporated.
  6. Combine Dry Ingredients and Buttermilk: Gradually add the dry ingredients alternately with the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix each addition until just combined to avoid overmixing.
  7. Add Hot Water: Stir in the hot water carefully to create a smooth, pourable batter that will make the cake moist and tender.
  8. Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
  9. Prepare Frosting Base: If using, beat the softened cream cheese until smooth and creamy to add stability and richness to your whipped cream topping.
  10. Make Whipped Frosting: Add heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract to the cream cheese. Whip until the mixture is fluffy and spreadable.
  11. Frost the Cake: Evenly spread the whipped cream frosting over the completely cooled cake base with a spatula.
  12. Color the Coconut: Place shredded coconut in a bowl. Add 2–3 drops of pink food coloring and mix thoroughly to tint the coconut evenly.
  13. Adjust Coloring Moisture: Add a tablespoon of milk if needed to moisten the coconut and help distribute the color uniformly.
  14. Top the Cake: Sprinkle the pink-tinted coconut generously and evenly over the frosted cake surface.
  15. Press Coconut: Lightly press the coconut onto the frosting to ensure it adheres well.
  16. Chill: Refrigerate the assembled cake bars for at least 1 hour to set the frosting and flavors.
  17. Serve: Cut into neat bars and serve chilled for a refreshing and indulgent treat.

Notes

  • Use sweetened coconut if you prefer a sweeter topping, or unsweetened for a more natural flavor.
  • The cream cheese in the frosting is optional but helps stabilize the whipped cream for a firmer texture.
  • Ensure the cake is completely cooled before frosting to prevent melting or sogginess.
  • For a stronger pink color, add food coloring gradually until your desired shade is reached.
  • These bars can be stored covered in the refrigerator for up to 3 days.
  • Make sure to use fresh buttermilk for best flavor and tenderness in the cake.

Keywords: Pink Coconut Snowball Cake Bars, Cocoa Cake Bars, Coconut Topping Dessert, Whipped Cream Frosting, Festive Cake Bars

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