Go Back
–+ servings
Pink Coconut Snowball Cake Bars

Pink Coconut Snowball Cake Bars: Sweet Tropical Bliss Unleashed

Indulge in Pink Coconut Snowball Cake Bars, a blend of rich chocolate and fluffy pink coconut for a delightful treat.
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: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 3/4 cup Cocoa Powder Choose unsweetened for better flavor control.
  • 1 tbsp Baking Powder Ensure it’s fresh for maximum leavening power.
  • 1 tsps Baking Soda
  • 1/2 tsps Salt Essential to balance sweetness.
  • 1/2 cup Unsalted Butter Can be substituted with plant-based butter for dairy-free options.
  • 1 cup Granulated Sugar Reduce slightly for less sweetness.
  • 2 large Eggs For a vegan option, use flaxseed meal mixed with water.
  • 2 tsps Vanilla Extract
  • 1 cup Buttermilk Can substitute with regular milk mixed with vinegar or lemon juice.
  • 1 cup Hot Water Activates cocoa powder.
For the Frosting
  • 1 cup Heavy Cream Substitute with whipped coconut cream for dairy-free option.
  • 2 cups Powdered Sugar
For the Decoration
  • 2 cups Shredded Coconut Choose unsweetened or sweetened based on taste preference.
  • 1 tbsp Pink Food Coloring Consider natural colorings like beet juice.

Equipment

  • 9x13-inch baking pan
  • Electric Mixer
  • medium bowl
  • large mixing bowl

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the unsalted butter and sugar until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, beating well, then mix in the vanilla extract.
  5. Gradually add dry mixture to wet ingredients, alternating with buttermilk until just combined.
  6. Add hot water and mix until smooth, then pour into the prepared pan.
  7. Bake for 25-30 minutes until a toothpick comes out clean. Cool completely.
  8. Whip the heavy cream and powdered sugar together until soft peaks form.
  9. Spread frosting on the cooled cake and tint shredded coconut with pink food coloring, then sprinkle on top.
  10. Refrigerate for at least an hour before slicing and serving.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Perfect for gatherings and a nostalgic treat to delight friends and family. Can replace ingredients for dietary preferences.

Tried this recipe?

Let us know how it was!