Irresistible Pink Coconut Snowball Cake Bars for Every Occasion
These Easy Pink Coconut Snowball Cake Bars are a delightful dessert perfect for any gathering, featuring a rich chocolate base and a fluffy coconut topping.
Equipment
- - 9×13-inch baking pan
- - Mixing bowls
- Whisk
- - Electric mixer
Ingredients
For the Cake Base
- 2 cups all-purpose flour Use gluten-free flour as a substitute for a gluten-free option.
- 3/4 cup cocoa powder Consider dark cocoa for a more intense taste.
- 2 teaspoons baking powder Substitute with baking soda if you're out of this.
- 1/2 teaspoon baking soda Supports leavening; don’t mix it directly with baking powder.
- 1/4 teaspoon salt Skip if there are allergy concerns.
- 1/2 cup unsalted butter Vegan butter works for a dairy-free version.
- 1 cup granulated sugar Try coconut sugar for a healthier twist.
- 3 large eggs Replace with flax eggs for a vegan option.
- 1 teaspoon vanilla extract Almond extract offers an interesting variation.
- 1 cup buttermilk Milk plus vinegar can substitute.
- 1 cup hot water Ensures a moist base.
For the Cream Layer
- 1 cup heavy whipping cream Use coconut cream for dairy-free.
- 1/2 cup powdered sugar Adjust the amount for a healthier dessert.
- 8 ounces cream cheese Omit for a dairy-free dessert.
- 1 cup shredded coconut Unsweetened for a healthier option.
- 1 tablespoon pink food coloring Beetroot powder is a natural alternative.
For Assembly
- 1/4 cup milk Helps achieve the desired color consistency.
Instructions
How to Make Pink Coconut Snowball Cake Bars
- Preheat your oven to 175°C (350°F). Grease or line a 9x13 inch pan with parchment paper for easy removal later.
- In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
- In a separate mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy. Mix in the eggs and vanilla extract.
- Gradually add the dry ingredient mixture to the butter-sugar mix, alternating with the buttermilk. Stir in the hot water until just combined.
- Pour the batter into your prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cooling completely.
- If using cream cheese, beat until smooth. Then, add heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
- Spread the fluffy cream mixture evenly over the cooled chocolate cake base.
- In a small bowl, combine shredded coconut with pink food coloring. Sprinkle this mixture over the cream layer, pressing down gently.
- Refrigerate the assembled cake for at least 1 hour before slicing into bars. Serve cold for the best experience.
Notes
These bars can be drizzled with chocolate sauce for an extra indulgent touch. Use fresh ingredients for best results and feel free to experiment with flavor variations.