Description
These Pink Coconut Snowball Cake Bars are a delightful blend of rich cocoa-flavored cake topped with fluffy vanilla whipped cream and vibrant pink coconut flakes. Perfectly moist and soft, these bars combine the subtle tartness of buttermilk with the sweetness of coconut, making them an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup hot water
Topping
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 8 oz cream cheese, softened (optional)
- 2 cups shredded coconut (sweetened or unsweetened)
- 2-3 drops pink food coloring
- 1 tbsp milk (to moisten coconut if needed)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by the time the batter is ready.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution and a smooth batter.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Wet Ingredients: Beat in the eggs one at a time, then stir in vanilla extract, buttermilk, and hot water until well combined and smooth.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to avoid overworking the batter.
- Bake the Cake: Pour the batter into a greased baking pan, smoothing the top evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Topping: While the cake bakes, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. If using, fold in the softened cream cheese for extra creaminess.
- Color Coconut: Combine the shredded coconut with pink food coloring and milk if needed to moisten, stirring until the coconut is evenly tinted a vibrant pink.
- Assemble: Once the cake has completely cooled, spread the whipped cream mixture evenly over the surface, then generously sprinkle the pink-colored coconut on top to create the snowball effect.
- Serve: Slice the cake into bars and serve. Store any leftovers refrigerated in an airtight container.
Notes
- For a dairy-free version, substitute butter with coconut oil and use coconut cream instead of heavy whipping cream.
- The cream cheese in the topping is optional but adds a delightful tang and richness.
- Use either sweetened or unsweetened shredded coconut based on your preference, adjusting the powdered sugar in the topping if needed.
- If the pink coconut looks dry, add a little more milk to moisten and help the food coloring adhere better.
- Bars can be stored in the refrigerator for up to 3 days; bring to room temperature before serving for best texture.
