Pink Coconut Snowball Cake Bars

Soft chocolate cake topped with creamy vanilla layer and pink coconut flakes for a nostalgic, bakery-style dessert that melts in your mouth.

Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Yield: 16 bars

Ingredients

Chocolate Cake Base 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 Cream Layer 1 ½ cups heavy whipping cream ½ cup powdered sugar 1 tsp vanilla extract 8 oz cream cheese, softened (optional for stability) Pink Coconut Topping 2 cups shredded coconut (sweetened or unsweetened) 2–3 drops pink food coloring 1 tbsp milk (optional, for moistening)

Instructions

Step 1: Preheat oven to 350°F (175°C) and prepare a 9×13-inch pan.
Step 2: Mix dry ingredients (flour, cocoa, baking powder, baking soda, salt) in a medium bowl.
Step 3: In another bowl, cream butter and sugar until fluffy; add eggs and vanilla extract.
Step 4: Combine dry and wet ingredients alternately with buttermilk, then stir in hot water until smooth.
Step 5: Pour batter into the prepared pan and bake for 25–30 minutes. Let cool completely.
Step 6: Beat cream cheese until smooth, then whip in heavy cream, powdered sugar, and vanilla until light and fluffy.
Step 7: Spread the cream mixture evenly over the cooled cake.
Step 8: Tint shredded coconut pink using food coloring and a little milk if needed, then sprinkle evenly over the cream layer.
Step 9: Chill for 1 hour before slicing into bars and serving.

Notes

Store bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months and thaw overnight before serving. Best served cold for the perfect soft, creamy texture. Ideal for parties, holidays, or gifting. Pairs beautifully with a light citrus punch or coffee.

Nutrition

Calories: 250
Fat: 14g
Saturated fat: 8g
Sugar: 18g
Sodium: 120mg
Protein: 4g
Carbohydrates: 28g
Fiber: 2g