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Pink Coconut Snowball Cake Bars

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Delightful chocolate cake bars topped with fluffy whipped cream and colorful pink coconut, perfect for celebrations and gatherings.

Ingredients

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  • 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
  • 2 cups shredded coconut
  • 2–3 drops pink food coloring
  • Optional: 8 oz cream cheese, softened

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk together and set aside.
  3. Cream together butter and sugar until light and fluffy.
  4. Add eggs, vanilla extract, buttermilk, and hot water to the butter-sugar mixture. Mix until smooth.
  5. Gradually fold dry ingredients into the wet mixture until just combined.
  6. Pour the batter into a greased baking pan and bake for 25-30 minutes or until a toothpick comes out clean.
  7. While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  8. Color coconut with pink food coloring, adding milk if needed.
  9. Spread whipped cream over the cooled cake and sprinkle with the colored coconut.
  10. Slice into bars and serve.

Notes

These bars can be stored in the fridge for up to 3 days or frozen for a month. Make sure the cake is completely cool before adding the cream to prevent melting.

Nutrition

Find it online: https://thestationrecipes.com/pink-coconut-snowball-cake-bars/

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