Description
Delight in these Pink Coconut Snowball Cake Bars, a luscious dessert featuring a moist cocoa cake base topped with fluffy cream cheese frosting and crowned with vibrant pink-tinted shredded coconut. Perfect for celebrations or any sweet craving, this recipe combines rich chocolate flavors with a creamy, colorful twist.
Ingredients
Scale
Cake Base
- 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
Frosting
- 8 oz cream cheese, softened (optional for stability)
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Topping
- 2 cups shredded coconut (sweetened or unsweetened)
- 2–3 drops pink food coloring
- 1 tbsp milk (to moisten coconut if needed)
Instructions
- Preheat Oven: Begin by setting your oven to 175°C (350°F) to ensure it’s thoroughly heated when ready to bake.
- Prepare Pan: Grease and line a 9×13-inch baking pan with parchment paper for easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter with granulated sugar until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating thoroughly after each addition, and then mix in the vanilla extract to enhance flavor.
- Combine Ingredients: Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry mix, mixing until just combined to maintain a tender crumb.
- Add Hot Water: Stir in the hot water last; this will thin the batter and create a smooth texture.
- Bake the Cake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before frosting.
- Prepare Frosting: If using, beat the cream cheese until smooth and creamy. Then, add the heavy whipping cream, powdered sugar, and vanilla extract and whip until the mixture becomes fluffy and spreadable.
- Frost the Cake: Evenly spread the frosting over the cooled cake base, ensuring a smooth surface for the topping.
- Tint the Coconut: Place the shredded coconut into a bowl, add 2–3 drops of pink food coloring, and mix until the coconut is evenly colored. If the coloring seems dry or uneven, add a splash of milk to help distribute the color more evenly.
- Apply Coconut Topping: Sprinkle the pink coconut evenly over the frosted cake and press lightly so it adheres to the frosting.
- Chill: Refrigerate the cake for at least 1 hour to set the frosting and hydrate the coconut topping.
- Serve: Cut the chilled cake into neat bars or squares and enjoy as a refreshing, visually appealing dessert.
Notes
- For a firmer frosting, use the optional cream cheese; skipping it will yield a lighter whipped cream topping but less stability.
- You can use either sweetened or unsweetened shredded coconut, depending on your preference for sweetness.
- If you prefer a deeper pink color, add additional drops of food coloring gradually, mixing well each time.
- Ensure the cake is completely cooled before frosting to prevent the whipped topping from melting or sliding.
- Store leftovers covered in the refrigerator for up to 3 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pink coconut cake bars, snowball cake, coconut dessert, chocolate cake bars, cream cheese frosting, easy dessert bars
