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Pink Coconut Snowball Cake Bars

Delightful Pink Coconut Snowball Cake Bars for Every Occasion

These Pink Coconut Snowball Cake Bars are a visually stunning and indulgent treat perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12 bars
Calories 250 kcal

Equipment

  • - 9x13-inch pan
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Spatula

Ingredients
  

For the Cake Base

  • 2 cups All-Purpose Flour Gluten-free flour works for a gluten-free option
  • ¾ cups Cocoa Powder Dark cocoa enhances depth
  • 1 teaspoon Baking Powder Ensure it's fresh for best results
  • 1 teaspoon Baking Soda Ensure it's fresh for best results
  • ½ teaspoon Salt Balances sweetness beautifully
  • ½ cup Unsalted Butter Swap for vegan butter for dairy-free
  • 1 cup Granulated Sugar Coconut sugar can lower glycemic index
  • 2 Eggs Flax eggs are a great vegan substitute
  • 1 teaspoon Vanilla Extract Enhances the flavor profile
  • 1 cup Buttermilk Use dairy-free yogurt or a milk-vinegar mix if needed
  • 1 cup Hot Water Activates cocoa and adds moisture

For the Cream Layer

  • 2 cups Heavy Whipping Cream Coconut cream works for non-dairy
  • ¼ cup Powdered Sugar Reduce for a lighter option
  • 8 oz Cream Cheese Optional for added creaminess

For the Topping

  • 2 cups Shredded Coconut Opt for unsweetened or tinted coconut
  • 1 tbsp Pink Food Coloring Beetroot powder can be a natural alternative
  • 2 tbsp Milk If needed to adjust consistency

Instructions
 

How to Make Pink Coconut Snowball Cake Bars

  • Preheat your oven to 350°F (175°C) and prepare a 9x13 inch pan by greasing it lightly.
  • Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  • Cream the softened unsalted butter and granulated sugar in a separate bowl until light and fluffy. Mix in the eggs and vanilla extract.
  • Alternate adding the dry ingredients with the buttermilk to the creamed mixture, stirring until just combined. Stir in the hot water until the batter is smooth.
  • Pour the cake batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.
  • Beat the heavy whipping cream (and cream cheese, if using) until soft peaks form. Gradually add powdered sugar and vanilla extract.
  • Spread the whipped cream mixture evenly over the cooled cake base.
  • Mix the shredded coconut with the pink food coloring until evenly coated, then sprinkle over the cream layer.
  • Chill the bars in the refrigerator for at least 1 hour, then slice them into bars and serve cold.

Notes

Optional: Garnish with fresh raspberries or a drizzle of melted chocolate for added elegance.
Keyword birthday treat, dessert recipe, easy dessert, holiday baking, Pink Coconut Snowball Cake Bars, potluck dessert