Pink Coconut Snowball Cake Bars

Bymahnoor
Pink Coconut Snowball Cake Bars

Pink Coconut Snowball Cake Bars are a vibrant, indulgent dessert that combines rich chocolate cake with a fluffy whipped topping and a playful pink coconut “snowball” finish. These cake bars are a visual and taste sensation, perfect for any celebration or special occasion. The moist chocolate cake is complemented by a smooth cream topping and colorful coconut, creating a balance of textures and flavors that are both satisfying and beautiful to behold. With each bite, the combination of chocolate, cream, and coconut transports you to a dessert paradise.

Pink Coconut Snowball Cake Bars Recipe

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Ingredients

1)  Chocolate Cake Layer

  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder
  • 1 ½ cups (300 g) granulated sugar
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup (113 g) unsalted butter, softened
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup (240 ml) buttermilk (or see substitute below)
  • ½ cup (120 ml) hot water (or hot coffee for deeper chocolate flavor)

Buttermilk substitute (if needed):
Mix 1 cup milk + 1 tbsp lemon juice or white vinegar. Let sit 5 minutes.

2) Fluffy Cream Topping

  • 2 cups (480 ml) cold heavy whipping cream
  • ½ cup (60 g) powdered sugar (adjust to taste)
  • 1 ½ tsp vanilla extract

Optional (for extra stability):

  • 4 oz (115 g) cream cheese, softened (makes it more “holdable” if serving longer)

3) Pink Coconut “Snowball” Topping

  • 2 cups (160–180 g) sweetened shredded coconut
  • Pink food coloring (gel or liquid)
  • 1–2 tsp milk or water (only if needed to help distribute color)

Instructions

Step 1: Prep the Pan and Oven

  1. Preheat oven to 350°F (175°C).
  2. Line a 9×13-inch pan with parchment paper (leave overhang for easy lifting).
  3. Lightly grease the parchment.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together:

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  • flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Step 3: Mix the Wet Ingredients

  1. In a separate large bowl, beat softened butter for 30 seconds.
  2. Add eggs and vanilla, beat until smooth.

Step 4: Combine and Make the Batter

  1. Add the dry ingredients in 2–3 additions, alternating with buttermilk, mixing just until combined.
  2. Pour in the hot water (or hot coffee) and mix gently until the batter is smooth.
    • The batter will look thinner than a typical cake batter—that’s normal.

Step 5: Bake

  1. Pour batter into the pan and smooth the top.
  2. Bake for 25–30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
  3. Let the cake cool completely in the pan (very important before topping).

Make the Topping

Step 6: Whip the Cream Topping

Option A: Classic whipped topping

  1. In a cold bowl, add heavy cream, powdered sugar, and vanilla.
  2. Beat until soft to medium peaks form (fluffy, spreadable, holds shape).

Option B: More stable topping (with cream cheese)

  1. Beat cream cheese until smooth.
  2. Add powdered sugar + vanilla, mix.
  3. Slowly pour in cold heavy cream and whip to soft/medium peaks.

Step 7: Color the Coconut Pink

  1. Put shredded coconut in a bowl or zip bag.
  2. Add 1–2 drops pink coloring (start small).
  3. Mix/shake until evenly tinted.
  4. If the color won’t spread, add 1 tsp milk/water and mix again.
    • Add more coloring slowly until you like the shade.

Assemble the Bars

Step 8: Frost and Add Coconut

  1. Spread the whipped topping evenly over the fully cooled cake.
  2. Sprinkle the pink coconut all over the top.
  3. Gently press with clean hands or the back of a spoon so it sticks.

Step 9: Chill and Slice

  1. Refrigerate for at least 1 hour (2 hours is even better for clean slicing).
  2. Lift out using parchment overhang (optional), then slice into squares or bars.
    • Wipe the knife between cuts for perfect edges.

Health Benefits:

While Pink Coconut Snowball Cake Bars are undeniably delicious, they are indulgent and should be enjoyed in moderation. The rich chocolate provides antioxidants that are beneficial for heart health, while the coconut offers healthy fats and dietary fiber. The cake’s whipped cream topping can be high in calories and fat, but using cream cheese in the topping can add a little extra stability, helping the bars hold up longer without compromising texture.

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