Easy Pink Coconut Snowball Cake Bars
Pink Coconut Snowball Cake Bars feature a moist chocolate cake base topped with a light whipped cream frosting and finished with soft pink coconut for a chilled, eye-catching dessert that’s perfect for gatherings and celebrations.
Calories:
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
For the topping
- 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
- 2 to 3 drops pink food coloring
- 1 tbsp milk as needed
Instructions
- Preheat oven to 175°C (350°F), grease and line a 9×13-inch pan with parchment.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- In another bowl, cream butter and sugar until fluffy.
- Beat in eggs one at a time, then mix in vanilla.
- Add dry ingredients alternately with buttermilk; stir in hot water until smooth.
- Pour batter into pan and bake for 25–30 minutes. Cool completely.
- Beat cream cheese (if using), then add heavy cream, powdered sugar, and vanilla; whip until fluffy.
- Spread whipped topping over cooled cake.
- Tint coconut with pink food coloring, adding milk if needed to blend.
- Sprinkle coconut over frosting, press lightly, and chill at least 1 hour before slicing.