Bright, festive, and utterly delicious, these pink coconut snowball cake bars are the perfect dessert for holidays, family gatherings, or any occasion that calls for a fun treat. With a rich chocolate cake base, a fluffy cream layer, and a vibrant pink coconut topping, these bars are not only visually stunning but also delightfully satisfying with every bite. They’re simple enough for beginners but impressive enough to steal the show at any party.
Why You’ll Love This Recipe
- Quick and easy dessert: Ready in under an hour, including chilling time.
- Family-friendly: Soft, creamy, and lightly sweet — kids adore them.
- Versatile: Can be made dairy-free, gluten-free, or with reduced sugar.
- Party-ready: Bright pink topping makes them ideal for birthdays, baby showers, or holiday spreads.
- Make-ahead friendly: Assemble in advance, store in the fridge, and serve when needed.
The combination of cocoa, cream, and shredded coconut creates a luscious dessert experience. The pink coconut layer not only looks festive but also adds a tropical, chewy texture that complements the soft chocolate base perfectly.
Ingredients
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)
Topping
- 2 cups shredded coconut (sweetened or unsweetened)
- 2–3 drops pink food coloring
- 1 tbsp milk (optional, to moisten coconut for even color)
Optional Variations: Use coconut cream and vegan butter for a dairy-free version, almond flour or gluten-free cake mix for a gluten-free bar, and unsweetened coconut with less powdered sugar for reduced sugar.
Instructions
1. Bake the Chocolate Base
Preheat the oven to 175°C (350°F). Grease and line a 9×13-inch baking pan. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing well. Alternate adding the dry ingredients and buttermilk, stirring gently until just combined. Finally, stir in the hot water. Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely before adding the cream layer.
2. Prepare the Cream Layer
Beat the cream cheese (if using) until smooth. Add the heavy whipping cream, powdered sugar, and vanilla extract, and whip until fluffy. Spread this cream evenly over the cooled chocolate cake base.
3. Make the Pink Coconut Topping
In a small bowl or resealable bag, mix the shredded coconut with 2–3 drops of pink food coloring. Add a tablespoon of milk if needed to evenly tint the coconut. Sprinkle the pink coconut over the cream layer and press lightly to adhere.
4. Chill and Slice
Refrigerate the cake bars for at least 1 hour to set the cream and coconut layers. Use a sharp knife for clean, neat slices. Serve chilled for the best texture and presentation.
Tips & Variations
- Clean slices: Chill longer if needed and use a hot knife for precise bars.
- Dairy-free: Substitute cream cheese with coconut cream and butter with vegan butter.
- Gluten-free: Use an almond flour base or gluten-free cake mix.
- Reduced sugar: Use unsweetened coconut and less powdered sugar without sacrificing flavor.
- Presentation: Add chocolate drizzle, fresh raspberries, or a light dusting of powdered sugar to elevate the look.
Storage
- Refrigerator: Store in an airtight container for 4–5 days, layering with parchment between bars.
- Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before serving.
- Make-ahead: Bake the base in advance, then assemble the cream and coconut layers when ready.
Yield
Makes 12 bars
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
