Description
Easy Pink Coconut Snowball Cake Bars with chocolate base, cream layer, and pink coconut topping. Perfect for easy holiday desserts, quick family dessert ideas, and homemade cake bar recipes.
Ingredients
Cake Base:
1 cup all-purpose flour
½ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup buttermilk
½ cup hot water
Cream Layer:
1 ½ cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
8 oz cream cheese (softened, optional)
Topping:
2 cups shredded coconut
2–3 drops pink food coloring
1 tbsp milk (if needed)
Instructions
1. Preheat oven to 175°C (350°F). Grease and line a 9×13-inch pan.
2. Whisk flour, cocoa, baking powder, baking soda, and salt.
3. Cream butter and sugar until fluffy. Add eggs and vanilla.
4. Mix in dry ingredients alternately with buttermilk. Stir in hot water.
5. Pour into pan, bake 25–30 min, cool completely.
6. Beat cream cheese (if using) until smooth. Add cream, powdered sugar, and vanilla. Whip fluffy.
7. Spread cream evenly over cooled cake base.
8. Tint coconut with pink coloring. Sprinkle over cream layer, press lightly.
9. Chill at least 1 hour, slice into bars, serve cold.
Notes
Dairy-Free: Use coconut cream + vegan butter.
Gluten-Free: Use GF cake mix or almond flour base.
Reduced Sugar: Use unsweetened coconut + less powdered sugar.
Storage: 4–5 days fridge, 2 months freezer.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 24g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Easy Pink Coconut Snowball Cake Bars, coconut snowball dessert bars, pink coconut cake bars, easy holiday desserts, quick family dessert ideas