Name: Pink Coconut Snowball Cake Bars Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: American
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; 8 oz cream cheese, softened (optional for stability); 1 ½ cups heavy whipping cream; ½ cup powdered sugar; 1 tsp vanilla extract; 2 cups shredded coconut (sweetened or unsweetened); 2–3 drops pink food coloring; 1 tbsp milk (to moisten coconut if needed)

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 with parchment paper.

Step 2: In a medium 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 light and fluffy.

Step 4: Beat in the eggs one at a time, then add the vanilla extract and mix until fully incorporated.

Step 5: Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix gently after each addition.

Step 6: Stir in the hot water last, mixing until the batter is smooth and well combined.

Step 7: Pour the batter into the prepared pan and 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.

Step 8: If using, beat the cream cheese until smooth in a mixing bowl.

Step 9: Add the heavy whipping cream, powdered sugar, and vanilla extract to the cream cheese (or the bowl if skipping cream cheese). Whip until the mixture is fluffy and spreadable.

Step 10: Spread the whipped topping evenly over the cooled cake base.

Step 11: Place the shredded coconut in a small bowl and add 2–3 drops of pink food coloring. Mix thoroughly until the coconut is evenly tinted.

Step 12: If the coconut seems dry, add a tablespoon of milk to help distribute the color and bind it slightly.

Step 13: Sprinkle the pink coconut evenly over the spread frosting, pressing lightly to help it stick.

Step 14: Refrigerate the cake bars for at least 1 hour to set before cutting into squares.

Step 15: Cut into neat bars and serve chilled. Enjoy your colorful and delicious pink coconut snowball cake bars!

Tips & Variations

Use sweetened or unsweetened shredded coconut depending on your sweetness preference.

For a dairy-free version, substitute butter, cream cheese, and heavy cream with plant-based alternatives.

Add a splash of coconut extract to the whipped topping for extra tropical flavor.

To make the topping more stable for warmer climates, include cream cheese or chill longer before serving.

FAQs

Can I make these bars gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend includes xanthan gum or a similar binder for best results.

Is it necessary to use cream cheese in the frosting?

No, cream cheese is optional but helps stabilize the whipped topping. If you prefer, you can omit it and simply whip heavy cream with powdered sugar and vanilla for a lighter topping.