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Pink Coconut Snowball Cake Bars

Delightful and nostalgic dessert bars with a moist chocolate base topped with fluffy pink coconut cream, perfect for sharing and enjoying with loved ones.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake base
  • 1 cup All purpose flour
  • 1/2 cup Cocoa powder
  • 1/2 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 2 pieces Eggs
  • 1/2 cup Buttermilk
  • 1 cup Hot water
For the coconut topping
  • 1 cup Heavy whipping cream
  • 1/2 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 2 cups Shredded coconut
  • few drops Pink food coloring

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Whisk together flour and cocoa powder in a bowl.
  3. Cream butter and sugar, then add eggs one at a time.
  4. Incorporate buttermilk and hot water into the butter mixture.
  5. Combine dry ingredients with wet until just mixed.
  6. Pour batter into the prepared pan and bake for 25-30 minutes.
Coconut Topping
  1. Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
  2. Fold in coconut and pink food coloring.
  3. Spread the coconut mixture over the cooled chocolate base.
  4. Chill in the refrigerator for 30 minutes.
  5. Slice into bars and serve.

Notes

Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars (well-wrapped) for up to one month; thaw in the fridge before serving. Use room-temperature eggs and butter for a smoother batter.