Pink Coconut Snowball Cake Bars
Pink coconut snowball cake bars combine a soft chocolate cake base, a smooth cream layer, and a gently tinted coconut topping for a calm, comforting dessert.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 2 cups shredded coconut
- 2–3 drops pink food coloring
- 1 tbsp milk
Instructions
- Preheat the oven to 350°F and line a 9×13-inch pan.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt.
- Beat the butter and sugar until fluffy, then add eggs and vanilla.
- Alternate the dry mixture with buttermilk, then stir in hot water.
- Pour the batter into the pan and bake for 25–30 minutes.
- Cool the cake completely in the pan.
- Beat the cream cheese, heavy cream, powdered sugar, and vanilla until smooth.
- Spread the cream layer evenly over the cooled cake.
- Mix the coconut with milk and pink coloring.
- Sprinkle the coconut evenly over the cream layer.
- Refrigerate for one hour before slicing.
Notes
Chill fully before slicing for clean edges.
A drop of almond extract adds gentle depth.
A drop of almond extract adds gentle depth.
Nutrition
Calories: 250kcalCarbohydrates: 27gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 55mgSodium: 180mgFiber: 2gSugar: 18g