Pink Coconut Snowball Cake Bars

There are some desserts that feel instantly nostalgic and guaranteed to spark joy Pink Coconut Snowball Cake Bars are one of them Dreamy layers of chocolate cake smothered in fluffy whipped cream and finished with a generous coating of pastel pink coconut they are playful and so easy to prepare I always make these when we need a bright treat on cloudy days and they disappear in no time

The first time I made these bars I brought a plateful to my niece’s birthday and every single guest asked for the recipe These bars look fancy but anyone can make them

Ingredients

• All purpose flour: gives structure and keeps the base cakey Look for unbleached flour for better flavor
• Cocoa powder: brings that deep chocolate flavor Dutch process yields the richest color
• Baking powder and baking soda: create the perfect lift combo ensures a tender crumb
• Salt: sharpens the chocolate and balances sweetness I prefer fine sea salt
• Unsalted butter: ensures control over the saltiness of the cake Use high quality for best taste
• Granulated sugar: adds sweetness and softness Fresh sugar blends better than hardened old sugar
• Eggs: help bind and give richness Use large eggs at room temperature for easier blending
• Vanilla extract: adds warmth and rounds out flavor Look for real vanilla not imitation
• Buttermilk: keeps the cake moist and tender Adds a subtle tang Choose real cultured buttermilk
• Hot water: thins the batter which helps it bake up fluffy It should be steaming not boiling
• Heavy whipping cream: brings that dreamy light texture Use cold cream for best whip
• Powdered sugar: sweetens and stabilizes the whip Freshly sifted makes the smoothest frosting
• Cream cheese (optional): helps the topping hold up longer especially on warm days
• Shredded coconut: gives the signature snowball look and bite Sweetened for extra treat unsweetened for a lighter take
• Pink food coloring: for the fun factor Gel works best for bold color
• Milk: just a splash keeps the coconut moist and helps the color spread if needed

Instructions

Prepare the Pan:

Grease and line a 9 by 13 inch baking pan with parchment Be sure to cover the sides so bars lift out easily later

Mix Dry Ingredients:

In a medium bowl whisk together the flour cocoa powder baking powder baking soda and salt Take care to break up any lumps in the cocoa

Cream Butter and Sugar:

In a large bowl beat the softened butter and granulated sugar until fluffy and pale This usually takes about three minutes with a hand mixer

Add Eggs and Vanilla:

Beat in the eggs one at a time ensuring each is mixed in fully before adding the next Pour in vanilla and blend until combined

Combine Wet and Dry with Buttermilk:

Add the dry ingredients to the butter mixture in three batches alternating with buttermilk Begin and end with dry ingredients mixing on low until just combined

Add Hot Water:

Pour in the hot water and stir gently The batter will be loose but that is what makes the cake tender and airy

Bake the Cake:

Spread batter evenly in the pan Bake at 175C or 350F for twenty five to thirty minutes Test with a toothpick near the center it should come out clean Let the cake cool completely in the pan

Make Whipped Cream Topping:

In a fresh bowl beat cream cheese if using until smooth Add cold heavy cream powered sugar and vanilla Whip until peaks form and the frosting feels light and spreadable

Frost the Cake:

Once cake is fully cooled spread the whipped cream topping all over the surface Take your time and get into the corners

Color and Moisten Coconut:

Put shredded coconut in a bowl Add drops of pink food coloring and stir with a fork Mix until all flakes are evenly colored If too dry add a splash of milk and keep mixing

Add the Coconut:

Sprinkle the pink coconut gently and evenly over the whipped cream layer Press lightly so it sticks but do not flatten the frosting

Chill and Slice:

Refrigerate the cake for at least one hour This firms the layers making the bars easier to cut Use a sharp knife to slice into neat squares Serve them chilled for the best texture

Coconut is by far my favorite part The texture is playful and it always reminds me of snowy winter afternoons spent baking with my mom She loved anything pink and so do I

Storage Tips

Wrap leftover bars well so the coconut stays soft and the topping is fluffy They keep in the fridge for up to four days For longer storage freeze bars in a single layer then move to airtight containers for up to two months Thaw in the fridge before serving

Ingredient Substitutions

No buttermilk No problem Just stir one half tablespoon fresh lemon juice into enough milk to make half a cup and let sit for five minutes Unsweetened coconut can be swapped for sweetened if you prefer a less sugary bite You can skip the cream cheese in the topping if you are just serving the bars the same day

Serving Suggestions

These look adorable on a platter for afternoon tea or classroom parties For an extra touch serve with a drizzle of chocolate sauce or a scoop of berry ice cream They also pair well with coffee for adults

Cultural and Historical Context

Snowball style cakes have roots in mid century home baking when whimsical sweets took center stage Brightly colored coconut toppers were all the rage at birthday parties I love how this recipe gives a wink to tradition while being totally doable with modern ingredients

Seasonal Adaptations

Swap pink coloring for pastel green or yellow at Easter Try red or blue coconut for patriotic celebrations Use white coconut and edible silver glitter for a winter wonderland look

Success Stories

My friend made these bars for her book club and now it is their signature treat Easy to portion out transport and serve everyone loves the cheerful color and pillowy bite

Freezer Meal Conversion

If you want to make these ahead let the frosted cake chill first then slice and layer bars with parchment in a container Freeze and take out just what you need The coconut stays soft and the flavor is still fantastic

These bars deliver joy in every bite and look beautiful on any table They are sure to brighten up both your mood and your dessert plate

Common Recipe Questions

→ How do I tint the coconut pink?

Mix shredded coconut with a few drops of pink food coloring. Add a splash of milk to help distribute the color evenly if needed.

→ Can I make these bars in advance?

Yes, chilling enhances flavor and texture. Prepare a day ahead and store covered in the refrigerator until ready to serve.

→ Is cream cheese necessary for the topping?

Cream cheese adds stability and a tangy flavor, but you can omit it if preferred. The topping will be softer without it.

→ What type of coconut works best?

Both sweetened and unsweetened shredded coconut are suitable. Choose based on your desired sweetness level.

→ How should I store leftover bars?

Keep any leftovers in an airtight container in the refrigerator for up to 3 days for best freshness.