Pink Coconut Snowball Cake Bars (Print-Friendly Version)
Chocolate bars topped with fluffy cream and vibrant pink coconut, chilled and served in easy slices.
# Ingredients List:
→ Cake Base
01 -
125 grams all-purpose flour
02 -
40 grams cocoa powder
03 -
1 teaspoon baking powder
04 -
0.5 teaspoon baking soda
05 -
0.5 teaspoon salt
06 -
115 grams unsalted butter, softened
07 -
200 grams granulated sugar
08 -
2 large eggs
09 -
1 teaspoon vanilla extract
10 -
120 milliliters buttermilk
11 -
120 milliliters hot water
→ Topping and Assembly
12 -
360 milliliters heavy whipping cream
13 -
60 grams powdered sugar
14 -
1 teaspoon vanilla extract
15 -
225 grams cream cheese, softened (optional, for stability)
16 -
160 grams shredded coconut, sweetened or unsweetened
17 -
2–3 drops pink food coloring
18 -
15 milliliters milk (to moisten coconut if needed)
# How to Make It:
01 -
Preheat the oven to 175°C. Grease and line a 23 x 33 cm rectangular baking pan.
02 -
In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
03 -
In a separate large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy.
04 -
Beat in the eggs one at a time, ensuring thorough blending after each addition, then mix in the vanilla extract.
05 -
Add the dry ingredients in portions, alternating with the buttermilk, mixing gently until just combined.
06 -
Stir in the hot water until the batter is smooth and glossy.
07 -
Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean. Cool the cake completely in the pan.
08 -
If using, beat cream cheese until smooth. Add heavy whipping cream, powdered sugar, and vanilla extract, then whip together until the topping is fluffy and spreadable.
09 -
Evenly spread the whipped topping over the cooled cake.
10 -
Place shredded coconut in a bowl. Add a few drops of pink food colouring and mix thoroughly until evenly tinted, adding a splash of milk if necessary for even distribution.
11 -
Sprinkle the pink coconut generously over the frosted cake, pressing lightly so it adheres. Refrigerate for at least one hour to set.
12 -
Slice into neat bars and serve chilled.
# Extra Tips:
01 -
Ensure the cake is fully cooled before applying the topping to maintain its texture.
02 -
Adjust the quantity of food colouring to achieve your preferred shade of pink.
03 -
This dessert can be prepared a day in advance and stored refrigerated.