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Irresistibly Sweet Pink Coconut Snowball Cake Bars Recipe

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4.9 from 97 reviews

Pink Coconut Snowball Cake Bars are a luscious dessert combining rich chocolate cake with fluffy, sweet coconut topping dyed in a festive pink hue. These bars offer a moist chocolate base topped with a creamy frosting and vibrant coconut, perfect for celebrations and cozy gatherings.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour, sifted
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk (or substitute: milk + 1 tablespoon vinegar or lemon juice)
  • ½ cup hot water

Frosting Ingredients

  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese (optional)

Topping

  • 2 cups shredded coconut
  • 1 tablespoon pink food coloring

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prepare for the batter.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the sifted flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Cream Butter and Sugar: Using an electric mixer, cream the softened butter and granulated sugar in a large bowl for 2-3 minutes until light and fluffy.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until the mixture is well blended and smooth.
  5. Combine Batter: Gradually add the dry ingredients alternately with the buttermilk into the butter mixture, stirring gently until just combined.
  6. Add Hot Water: Pour in the hot water and stir thoroughly to create a smooth, thin batter.
  7. Bake Cake: Pour the batter evenly into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Then allow the cake to cool completely on a wire rack.
  8. Prepare Frosting: For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. If using cream cheese, beat it until smooth first, then gently fold into the whipped cream for a creamy texture.
  9. Color Coconut: In a bowl, gently mix the shredded coconut with pink food coloring until evenly tinted for a festive look.
  10. Assemble Cake Bars: Spread the frosting over the cooled cake, then sprinkle the pink-colored coconut over the top, pressing lightly so it adheres well.
  11. Chill: Refrigerate the assembled bars for at least 1 hour to set the frosting and coconut topping before slicing into 16 squares for serving.

Notes

  • Make the bars a day ahead to allow flavors to meld and improve taste.
  • These bars pair wonderfully with a cup of coffee or glass of milk.
  • Use cream cheese in the frosting for a richer, tangier taste.
  • Ensure the cake is completely cooled before frosting to prevent melting.

Find it online: https://recipesarc.com/irresistibly-sweet-pink-coconut-snowball-cake-bars-recipe/