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Pink Coconut Snowball Cake Bars

Pink Coconut Snowball Cake Bars

These Pink Coconut Snowball Cake Bars combine a soft chocolate cake base with fluffy whipped topping and a beautiful layer of pink coconut—perfect for parties, celebrations, or a fun and festive dessert.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup hot water
Topping
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz cream cheese softened, optional for stability
  • 2 cups shredded coconut sweetened or unsweetened
  • 2–3 drops pink food coloring
  • 1 tbsp milk to moisten coconut if needed

Method
 

  1. Preheat oven to 175°C (350°F). Grease and line a 9×13-inch baking pan.
  2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream butter and sugar until fluffy. Add eggs and vanilla and beat well.
  4. Mix in dry ingredients alternately with buttermilk.
  5. Stir in hot water until batter is smooth.
  6. Pour batter into pan and bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.
  7. Beat cream cheese (if using) until smooth.
  8. Add heavy cream, powdered sugar, and vanilla; whip until fluffy and spreadable.
  9. Spread topping evenly over cooled cake.
  10. Place shredded coconut in a bowl. Add pink food coloring and mix until evenly tinted, adding milk if needed.
  11. Sprinkle pink coconut over the frosting and press lightly to adhere.
  12. Refrigerate for at least 1 hour before slicing into bars.

Notes

For extra stability in warm weather, keep the bars chilled until serving. You can also experiment with other colors for themed celebrations.