Easy Pink Coconut Snowball Cake Bars Recipe

Introduction

These Easy Pink Coconut Snowball Cake Bars combine a rich cocoa cake base with a fluffy cream layer and a festive pink coconut topping. Perfect for celebrations or a sweet treat, they are simple to make and delightfully creamy.

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)
• 2 cups shredded coconut
• 2–3 drops pink food coloring
• 1 tbsp milk (if needed)

Instructions

1. Step 1: Preheat your oven to 175°C (350°F). Grease and line a 9×13-inch pan with parchment paper for easy removal.
2. Step 2: In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
4. Step 4: Gradually add the dry ingredients alternately with the buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Stir in the hot water until the batter is smooth.
5. Step 5: Pour the batter evenly into the prepared pan. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake base to cool completely in the pan.
6. Step 6: If using cream cheese, beat it in a bowl until smooth. Add the heavy whipping cream, powdered sugar, and vanilla extract, then whip until the mixture is fluffy and holds soft peaks.
7. Step 7: Spread the cream layer evenly over the cooled cake base.
8. Step 8: In a small bowl, tint the shredded coconut with the pink food coloring, adding a little milk if needed to help distribute the color evenly. Sprinkle the pink coconut over the cream layer and press lightly to adhere.
9. Step 9: Chill the cake bars in the refrigerator for at least 1 hour to set. Slice into bars and serve chilled for the best taste and texture.

Tips & Variations

• You can omit the cream cheese for a lighter whipped topping or substitute with mascarpone for a richer flavor.
• If you don’t have buttermilk, use regular milk with 1 tsp lemon juice or vinegar added and let it sit for 5 minutes.
• Use tinted white chocolate shavings instead of coconut for a different texture and flavor.

Storage

Store the cake bars covered in the refrigerator for up to 3 days to keep the cream layer fresh. To reheat, let them come to room temperature briefly, but they’re best enjoyed cold or chilled for a refreshing treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars without cream cheese?

Yes, the cream cheese is optional. You can simply whip the heavy cream with powdered sugar and vanilla for a lighter topping.

How do I make the coconut pink?

Add 2–3 drops of pink food coloring to the shredded coconut and mix it well. If the color is uneven, a small amount of milk can help distribute the color more smoothly.

Easy Pink Coconut Snowball Cake Bars Recipe

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4.5 from 78 reviews

These Easy Pink Coconut Snowball Cake Bars feature a moist cocoa-infused cake base topped with a fluffy, creamy layer and finished with a delightful pink-tinted shredded coconut topping. Perfect for parties or a sweet treat any time, these bars combine rich chocolate flavor with a light, creamy texture and a festive, colorful presentation.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Cream Layer:

• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 8 oz cream cheese, softened (optional)

Topping:

• 2 cups shredded coconut
• 2–3 drops pink food coloring
• 1 tbsp milk (if needed)

Instructions

1. Preheat and prepare pan: Preheat your oven to 175°C (350°F). Grease and line a 9×13-inch baking pan with parchment paper to ensure easy removal of the cake bars after baking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside for later use.
3. Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes fluffy and light in color, indicating that air has been incorporated for a tender cake texture.
4. Add eggs and vanilla: Beat in the two large eggs one at a time, followed by the vanilla extract to combine all flavors evenly.
5. Combine wet and dry ingredients: Alternately add the dry ingredient mixture and buttermilk into the creamed butter mixture, starting and ending with the dry ingredients to maintain batter consistency. Stir in the hot water gently to create a smooth batter.
6. Bake the cake base: Pour the batter into the prepared 9×13-inch pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before proceeding.
7. Prepare the cream layer: In a mixing bowl, beat the softened cream cheese (if using) until smooth and creamy. Add the heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until the mixture becomes fluffy and holds soft peaks.
8. Assemble the cake bars: Evenly spread the whipped cream mixture over the completely cooled cake base, ensuring a smooth and even layer.
9. Color the coconut topping: In a small bowl, tint the shredded coconut with 2–3 drops of pink food coloring. Add 1 tablespoon of milk if needed to help evenly distribute the color and to slightly moisten the coconut for better adhesion.
10. Add topping and chill: Sprinkle the pink shredded coconut evenly over the cream layer, pressing lightly to help it stick. Refrigerate the assembled cake bars for at least 1 hour to firm up before slicing into squares and serving chilled.

Notes

• If cream cheese is omitted, the cream layer will be lighter but still delicious and fluffy.
• You can substitute buttermilk with regular milk plus 1 tbsp lemon juice or vinegar as a homemade alternative.
• Ensure the cake base is completely cooled before adding the cream layer to prevent melting or separation.
• For more intense pink color, add more food coloring gradually, but be cautious to avoid altering flavor.
• Store the bars covered in the refrigerator and consume within 3 days for best freshness.

Keywords: pink coconut snowball cake bars, cocoa cake bars, coconut dessert bars, cream cheese dessert, easy cake bars, festive dessert