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Pink Coconut Snowball Cake Bars Recipe

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★★★★★

4.6 from 130 reviews

Delightfully fluffy and rich, these Pink Coconut Snowball Cake Bars combine a moist cocoa cake base with a luscious cream cheese and whipped cream frosting topped with vibrantly pink-tinted shredded coconut. Perfectly balanced with a touch of sweetness and a fun, festive look, these bars are an ideal treat for celebrations or any time you crave a charming dessert.

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

  1. Preheat Oven: Heat your oven to 175°C (350°F) to ensure it reaches the perfect temperature for baking the cake evenly.
  2. Prepare Pan: Grease and line a 9×13-inch baking pan with parchment paper or non-stick spray to prevent the cake from sticking after baking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined for a uniform mixture.
  4. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the cake batter.
  5. Add Eggs and Vanilla: Incorporate the eggs one at a time and add vanilla extract, beating well after each addition to maintain a smooth texture.
  6. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix gently to avoid over-mixing.
  7. Add Hot Water: Stir in the hot water carefully; this step helps to create a smooth, moist batter by fully hydrating the cocoa.
  8. Bake the Cake: Pour the batter evenly into the prepared pan and bake for 25–30 minutes. Test doneness by inserting a toothpick in the center—if it comes out clean, the cake is ready. Allow the cake to cool completely in the pan.
  9. Prepare Frosting Base: If using cream cheese, beat it until smooth in a bowl to ensure a creamy frosting that will hold its shape.
  10. Make Whipped Cream Frosting: Add heavy whipping cream, powdered sugar, and vanilla extract to the cream cheese and whip until the mixture forms soft, spreadable peaks.
  11. Frost the Cake: Spread the whipped cream frosting evenly over the cooled cake surface, creating a smooth and thick layer.
  12. Color the Coconut: Place shredded coconut in a bowl and add 2-3 drops of pink food coloring. Mix thoroughly until the coconut is evenly tinted pink.
  13. Moisten Coconut if Needed: If the coconut seems dry or the color isn’t distributing evenly, add a splash of milk and stir to help the color disperse and the coconut stick together.
  14. Top the Cake: Sprinkle the pink coconut evenly over the frosted cake, pressing lightly so the coconut adheres firmly to the frosting.
  15. Chill: Refrigerate the cake for at least 1 hour to allow the frosting to set and flavors to meld.
  16. Slice and Serve: Cut into neat squares or bars and serve chilled for a festive and delicious dessert experience.

Notes

  • The cream cheese is optional in the frosting but adds stability and a slight tang which complements the sweetness of the cake.
  • Use sweetened shredded coconut if you prefer a sweeter topping, or unsweetened for a more natural coconut flavor.
  • If substituting, you can use regular milk instead of buttermilk by adding 1/2 tsp lemon juice or vinegar to ½ cup milk and letting it sit for 5 minutes before using.
  • Ensure the cake is completely cooled before frosting to prevent the cream from melting.
  • Pressing the coconut gently into the frosting helps it stick better and makes serving neater.
  • Store leftovers refrigerated in an airtight container; these bars keep well for up to 3 days.

Keywords: pink coconut cake bars, cocoa cake bars, whipped cream frosting, cream cheese frosting, pink coconut topping, festive dessert bars, easy cake bars

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