Pink Coconut Snowball Bars (Printable Version)
Delicious chocolate bars with fluffy cream topping and vibrant pink coconut, perfect for parties and special occasions.
# Ingredients:
→ Cake Base
01 -
1 cup all-purpose flour
02 -
½ cup cocoa powder
03 -
1 tsp baking powder
04 -
½ tsp baking soda
05 -
½ tsp salt
06 -
½ cup unsalted butter, softened
07 -
1 cup granulated sugar
08 -
2 large eggs
09 -
1 tsp vanilla extract
10 -
½ cup buttermilk
11 -
½ cup hot water
→ Frosting
12 -
1 ½ cups heavy whipping cream
13 -
½ cup powdered sugar
14 -
1 tsp vanilla extract
15 -
8 oz cream cheese, softened (optional for stability)
→ Coconut Topping
16 -
2 cups shredded coconut (sweetened or unsweetened)
17 -
2-3 drops pink food coloring
18 -
1 tbsp milk (if needed to moisten coconut)
# Steps:
01 -
Preheat oven to 175°C (350°F). Grease and line a 9×13-inch baking pan with parchment paper.
02 -
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined and free of lumps.
03 -
In a large bowl, cream butter and granulated sugar until fluffy and light, about 2-3 minutes using an electric mixer.
04 -
Beat in eggs and vanilla extract until well blended. Alternately add dry mixture and buttermilk to the butter mixture, mixing gently. Stir in hot water last for a smooth, slightly thin batter.
05 -
Pour batter into prepared pan, spreading evenly. Bake for 25-30 minutes, until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
06 -
If using cream cheese, beat until smooth first. Add heavy cream, powdered sugar, and vanilla extract, then whip until fluffy and soft peaks form.
07 -
Place shredded coconut in a bowl, add pink food coloring and mix until evenly tinted. Add a splash of milk if needed to help distribute color.
08 -
Spread frosting evenly over cooled cake. Sprinkle pink coconut over the frosting and press lightly to adhere.
09 -
Refrigerate for at least 1 hour before slicing into neat bars. Serve chilled.
# Notes:
01 -
Make sure the cake is completely cooled before frosting to avoid melting.
02 -
You can adjust the amount of pink food coloring to achieve your desired shade.
03 -
This recipe can be made a day in advance and kept in the refrigerator.
04 -
For clean cuts, use a sharp knife and wipe between slices.