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Pink Coconut Snowball Cake Bars

Sweet Pink Coconut Snowball Cake Bars for Instant Joy

These Pink Coconut Snowball Cake Bars are a colorful and delightful dessert combining rich chocolate with fluffy pink coconut.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.75 cups all-purpose flour substitute with a gluten-free blend for a gluten-free option
  • 0.75 cups cocoa powder ensure it’s unsweetened for the best results
  • 1 teaspoon baking powder check the expiration date for effectiveness
  • 0.5 teaspoon baking soda store in a cool, dry place for longevity
  • 0.5 teaspoon salt using fine salt will distribute evenly throughout the batter
  • 0.5 cups unsalted butter can be swapped with vegan butter for a dairy-free version
  • 1 cups granulated sugar brown sugar can add a deeper flavor note
  • 2 large eggs for a vegan alternative, try flax eggs or applesauce
  • 2 teaspoons vanilla extract consider half almond extract for a unique twist
  • 0.75 cups buttermilk substitute with regular milk and a splash of vinegar or lemon juice for a similar effect
  • 1 cups hot water an essential ingredient for perfect texture
For the Frosting
  • 1 cups heavy cream replace with a non-dairy alternative for a vegan option
  • 1 cups powdered sugar sweetens and stabilizes the frosting
  • 4 ounces cream cheese optional for added richness
  • pink food coloring optional but adds a fun pop!
  • shredded coconut use sweetened or unsweetened based on preference

Equipment

  • Mixing bowls
  • Electric Mixer
  • Spatula
  • 9x13-inch Baking Pan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan, lining the bottom with parchment paper.
  2. In a medium-sized bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until combined.
  3. In a large bowl, beat together softened butter and granulated sugar for 2-3 minutes until fluffy.
  4. Add eggs and vanilla to the butter mixture, then gradually mix in dry ingredients alternately with buttermilk and hot water.
  5. Pour the batter into the baking pan and bake for 25-30 minutes, checking doneness with a toothpick.
  6. While the cake cools, whip together heavy cream and powdered sugar until soft peaks form, folding in cream cheese if desired.
  7. Mix shredded coconut with pink food coloring to achieve desired color.
  8. Spread frosting evenly over the cooled cake and sprinkle with colored coconut.
  9. Chill the frosted cake for at least one hour, then slice into bars to serve.

Nutrition

Serving: 1barCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 40mgIron: 1.5mg

Notes

These Pink Coconut Snowball Cake Bars are best served chilled. Feel free to customize with your favorite toppings and experiment with flavors.

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