Pink Coconut Snowball Cake Bars (Print Version)
# 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
→ Cream Layer
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)
→ Topping
16 -
2 cups shredded coconut (sweetened or unsweetened)
17 -
2–3 drops pink food coloring
18 -
1 tbsp milk (to moisten coconut if needed)
# Instructions:
01 -
Preheat oven to 175°C (350°F).
02 -
Grease and line a 9×13-inch baking pan.
03 -
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
04 -
In another bowl, cream butter and sugar until fluffy.
05 -
Add eggs and vanilla to the creamed mixture, beating well.
06 -
Mix in the dry ingredients alternately with buttermilk until combined.
07 -
Stir in hot water last to achieve a smooth batter.
08 -
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
09 -
Beat cream cheese (if using) until smooth. Add heavy cream, powdered sugar, and vanilla extract. Whip until fluffy and spreadable.
10 -
Spread the prepared cream mixture evenly over the cooled cake base.
11 -
Place shredded coconut in a bowl. Add a few drops of pink food coloring and mix until evenly tinted. Add a splash of milk if needed to help the color distribute.
12 -
Sprinkle the pink coconut evenly over the frosted cake. Press lightly to stick.
13 -
Refrigerate the cake for at least 1 hour before slicing into squares.
14 -
Cut the cake into neat bars and enjoy chilled.