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Pink Coconut Snowball Cake Bars

Coconut Snowball Cake Bars

Rich chocolate cake bars topped with a fluffy pink coconut whipped topping. A fun and festive dessert perfect for parties, holidays, or special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 cup hot water
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups shredded coconut
  • few drops pink food coloring

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a bowl, whisk together flour and cocoa powder. Set aside.
  3. Cream butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
  4. Mix in buttermilk and hot water until smooth. Gradually add dry ingredients and mix until just combined.
  5. Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely.
  6. Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  7. Fold in shredded coconut and pink food coloring until evenly combined and desired color is reached.
  8. Spread the coconut topping evenly over the cooled chocolate base.
  9. Refrigerate for at least 30 minutes to set before slicing into bars.

Notes

For extra texture, toast half of the coconut before folding it into the whipped topping.