Delight in these Pink Coconut Snowball Cake Bars featuring a moist cocoa cake base topped with fluffy cream cheese frosting and vibrant pink coconut flakes. Perfect for celebrations and sweet cravings, these bars combine rich chocolate flavor with a fun and festive presentation.
Total Time:1 hour 50 minutes
Yield:12 servings
Ingredients
Cake
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
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
Preheat oven: Preheat your oven to 350°F (175°C) and grease and line a 9×13-inch baking pan to ensure easy removal of the cake.
Mix dry ingredients: In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Cream butter and sugar: In another bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy.
Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Combine wet and dry ingredients: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Add hot water: Stir in the hot water last to create a smooth, thinned batter.
Bake the cake: Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool completely.
Prepare frosting: If using cream cheese, beat it until smooth. Add heavy whipping cream, powdered sugar, and vanilla extract, then whip until the frosting is fluffy and spreadable.
Frost the cake: Spread the prepared frosting evenly over the cooled cake base, creating a smooth layer.
Color the coconut: Place shredded coconut in a bowl, add 2–3 drops of pink food coloring, and mix thoroughly until the coconut is evenly tinted. Add a splash of milk if needed to help the color distribute evenly.
Apply coconut topping: Sprinkle the pink coconut evenly over the frosted cake and press lightly to help it stick.
Chill before serving: Refrigerate the cake bars for at least 1 hour to set, then cut into neat squares and enjoy chilled.
Notes
If you prefer a dairy-free option, substitute coconut cream for heavy whipping cream and use a dairy-free cream cheese alternative.
Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
Use sweetened or unsweetened shredded coconut according to your taste preference.
Adding cream cheese to the frosting gives it better stability but can be omitted if desired.
The pink food coloring can be adjusted to achieve your preferred shade.
Store leftover bars in the refrigerator for up to 3 days in an airtight container.
