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Pink Coconut Snowball Cake Bars

Pink Coconut Snowball Cake Bars You’ll Want to Make Today

Pink Coconut Snowball Cake Bars are delightful desserts with a soft chocolate base and fluffy pink coconut topping, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup All-Purpose Flour can substitute with gluten-free flour
  • 1/2 cup Cocoa Powder use unsweetened cocoa for best results
  • 1 tbsp Baking Powder ensure it’s fresh
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt use kosher salt for a cleaner taste
  • 1/2 cup Butter (softened) can substitute with vegan butter
  • 1 cup Granulated Sugar alternatives like coconut sugar can be used
  • 2 large Eggs can substitute with flax eggs
  • 1 tsp Vanilla Extract pure recommended
  • 1 cup Buttermilk or mix regular milk with vinegar or lemon juice
  • 1/2 cup Hot Water
For the Frosting
  • 1 cup Heavy Cream can substitute with coconut cream
  • 2 cups Powdered Sugar can substitute with a sugar alternative
  • 1 tsp Vanilla Extract (frosting)
For the Decor
  • 2 cups Shredded Coconut use unsweetened for less sweetness
  • a few drops Pink Food Coloring optional

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until combined.
  3. In a large mixing bowl, beat together the softened butter and granulated sugar for about 2-3 minutes until light and fluffy.
  4. Add eggs one at a time and mix well after each addition, then pour in vanilla extract and mix until combined.
  5. Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk, mixing gently.
  6. Stir in the hot water until smooth and pourable.
  7. Pour the cake batter into the prepared baking pan and bake for 25-30 minutes until a toothpick comes out clean.
  8. Let the cake cool in the pan on a wire rack for about 30-40 minutes.
  9. Whip together heavy cream, powdered sugar, and vanilla extract until soft peaks form, about 3-5 minutes.
  10. Color the shredded coconut with pink food coloring by mixing in a bowl.
  11. Once cooled, spread the whipped frosting over the cake and sprinkle the pink coconut on top.
  12. Chill in the refrigerator for at least one hour to set the frosting.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

Ensure butter is softened to room temperature to achieve the best texture. Let the cake cool completely before frosting to avoid melting.

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