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Pink Coconut Snowball Cake Bars: Easy Dessert Recipe for Families

Pink Coconut Snowball Cake Bars

These Pink Coconut Snowball Cake Bars are soft, chocolatey, and topped with a fluffy cream layer plus a vibrant pink coconut sprinkle. They’re fun, easy, and perfect for parties, potlucks, or a cute no-fuss dessert!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 bars
Course: Dessert, Snacks
Cuisine: American
Ingredients Method Notes

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 to moisten coconut if needed

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
  2. Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl.
  3. Cream butter and sugar until fluffy. Add eggs and vanilla; beat well.
  4. Mix in dry ingredients alternately with buttermilk, then stir in hot water until smooth.
  5. Pour into pan and bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.
  6. Beat cream cheese (if using) until smooth. Add heavy cream, powdered sugar, and vanilla; whip until fluffy.
  7. Spread cream mixture evenly over the cooled cake.
  8. Tint shredded coconut with pink food coloring, adding a splash of milk only if needed.
  9. Sprinkle coconut over frosting and press lightly to adhere.
  10. Refrigerate at least 1 hour before cutting into bars.

Notes

For extra stability in warm weather, keep the bars chilled until right before serving. You can swap pink coloring for pastel colors for seasonal themes.