Description
These pink coconut snowball cake bars feature a lightly chocolatey base topped with whipped cream and pink-tinted coconut, making them a festive and nostalgic handheld dessert.
Ingredients
Scale
- 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
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract (for the whipped cream)
- 8 oz cream cheese, softened (optional, for a richer topping)
- 2 cups shredded coconut (sweetened or unsweetened)
- 2–3 drops pink food coloring
- 1 tbsp milk (to moisten coconut if needed)
Instructions
- Preheat oven to 350°F (175°C) and grease a baking pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add eggs, vanilla, buttermilk, and hot water; mix well.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Pour the batter into a greased baking pan and bake for 25–30 minutes.
- For the topping, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in cream cheese if using.
- Mix shredded coconut with pink food coloring and milk if needed.
- Once the cake is cool, spread the whipped cream mixture on top and sprinkle with coconut.
- Slice and serve.
Notes
For optimal texture, chill the bars for 30 minutes after assembly. Use cream cheese in the whipped topping for extra stability if serving outdoors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cake bars, coconut bars, dessert, chocolate, festive treats