Introduction

Pink Coconut Snowball Cake Bars are a delightful treat with a rich cocoa base topped with fluffy whipped cream and vibrant, pink-tinted coconut. These bars combine a soft, moist cake with a creamy frosting and a fun, colorful finish, perfect for any occasion.

The image shows several square dessert pieces arranged on a wooden board. Each piece has three layers: the bottom layer is a dark brown moist cake, the middle layer is a thick and fluffy white coconut filling, and the top layer is a light pink coconut cream sprinkled with shredded white coconut flakes that add texture and volume. The dessert looks soft and rich, with the shredded coconut creating a snowy effect on the pink top. Some coconut flakes are scattered on the wooden board around the pieces, enhancing the visual appeal. 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). Grease and line a 9×13-inch baking pan with parchment paper for easy removal.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
Step 4: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
Step 6: Stir in the hot water last to create a smooth, pourable batter.
Step 7: Pour the batter evenly into the prepared pan and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Step 8: Allow the cake to cool completely in the pan on a wire rack before frosting.
Step 9: If using, beat the softened cream cheese until smooth in a mixing bowl.
Step 10: Add the heavy whipping cream, powdered sugar, and vanilla extract to the cream cheese and whip until the frosting is fluffy and spreadable.
Step 11: Spread the frosting evenly over the cooled cake base.
Step 12: Place the shredded coconut in a medium bowl. Add 2–3 drops of pink food coloring and mix well until the coconut is evenly tinted.
Step 13: If the coconut seems dry or difficult to color, add a small splash of milk to help distribute the color and mix again.
Step 14: Sprinkle the pink coconut evenly over the frosted cake and press lightly to help it stick.
Step 15: Refrigerate the cake bars for at least 1 hour to set before slicing.
Step 16: Cut into neat bars and serve chilled for the best texture and flavor.

Tips & Variations

For a dairy-free version, substitute butter with coconut oil, use a plant-based cream cheese, and coconut cream instead of heavy whipping cream.
To make the bars extra fluffy, ensure the butter and sugar are well creamed before adding eggs.
If you prefer a more intense cocoa flavor, increase the cocoa powder to ⅔ cup without changing the flour amount.
Use unsweetened shredded coconut if you want to control the overall sweetness of the bars.

Storage

Store the Pink Coconut Snowball Cake Bars in an airtight container in the refrigerator. They will keep well for up to 4 days. For longer storage, freeze the bars wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving. Reheat is not recommended; serve chilled for the best texture.

How to Serve

The image shows six square layered cakes placed closely on a wooden board. Each cake has three visible layers: the bottom layer is a dark brown, soft-looking cake, the middle layer is white and thick with a creamy texture, and the top layer is pink, fluffy, and covered with white shredded coconut. The cakes look moist and soft, with the shredded coconut adding a light, textured finish. The background has a white marbled texture. 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, the cream cheese is optional and mainly adds stability to the frosting. The whipped cream frosting will still taste great without it, but may be slightly less firm.

Is there a substitute for pink food coloring?

You can use natural alternatives like beet juice or strawberry puree to tint the coconut pink. Add the liquid sparingly to avoid making the coconut too wet.