Pink Coconut Snowball Cake Bars

Pink Coconut Snowball Cake Bars (Soft Chocolate Cake + Creamy Topping + Pink Coconut)

by

If you love desserts that look festive but are actually simple to make, these Pink Coconut Snowball Cake Bars are for you. They start with a moist chocolate sheet-cake base, topped with a light, fluffy vanilla cream layer, then finished with pretty pink coconut that gives a sweet “snowball” look. They’re perfect for birthdays, baby showers, Valentine’s Day, or anytime you want a cute dessert that slices cleanly into bars.

What You’ll Love About This Recipe

  • Easy, no-fuss bars (bakes in one pan)
  • Moist chocolate base that stays soft even after chilling
  • Fluffy whipped topping that feels light (not heavy)
  • Gorgeous pink coconut with minimal effort

Ingredients

1) Chocolate Cake Layer

  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder
  • 1 ½ cups (300 g) granulated sugar
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup (113 g) unsalted butter, softened
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup (240 ml) buttermilk (or see substitute below)
  • ½ cup (120 ml) hot water (or hot coffee for deeper chocolate flavor)

Buttermilk substitute (if needed):
Mix 1 cup milk + 1 tbsp lemon juice or white vinegar. Let sit 5 minutes.

2) Fluffy Cream Topping

  • 2 cups (480 ml) cold heavy whipping cream
  • ½ cup (60 g) powdered sugar (adjust to taste)
  • 1 ½ tsp vanilla extract

Optional (for extra stability):

  • 4 oz (115 g) cream cheese, softened (makes it more “holdable” if serving longer)

3) Pink Coconut “Snowball” Topping

  • 2 cups (160–180 g) sweetened shredded coconut
  • Pink food coloring (gel or liquid)
  • 1–2 tsp milk or water (only if needed to help distribute color)

Equipment

  • 9×13-inch (23×33 cm) baking pan
  • Parchment paper (recommended)
  • Hand mixer or stand mixer
  • Mixing bowls
Pink Coconut Snowball Cake Bars

Step-by-Step Instructions

Step 1: Prep the Pan and Oven

  1. Preheat oven to 350°F (175°C).
  2. Line a 9×13-inch pan with parchment paper (leave overhang for easy lifting).
  3. Lightly grease the parchment.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together:

  • flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Step 3: Mix the Wet Ingredients

  1. In a separate large bowl, beat softened butter for 30 seconds.
  2. Add eggs and vanilla, beat until smooth.

Step 4: Combine and Make the Batter

  1. Add the dry ingredients in 2–3 additions, alternating with buttermilk, mixing just until combined.
  2. Pour in the hot water (or hot coffee) and mix gently until the batter is smooth.
    • The batter will look thinner than a typical cake batter—that’s normal.

Step 5: Bake

  1. Pour batter into the pan and smooth the top.
  2. Bake for 25–30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
  3. Let the cake cool completely in the pan (very important before topping).

Make the Topping

Step 6: Whip the Cream Topping

Option A: Classic whipped topping

  1. In a cold bowl, add heavy cream, powdered sugar, and vanilla.
  2. Beat until soft to medium peaks form (fluffy, spreadable, holds shape).

Option B: More stable topping (with cream cheese)

  1. Beat cream cheese until smooth.
  2. Add powdered sugar + vanilla, mix.
  3. Slowly pour in cold heavy cream and whip to soft/medium peaks.

Step 7: Color the Coconut Pink

  1. Put shredded coconut in a bowl or zip bag.
  2. Add 1–2 drops pink coloring (start small).
  3. Mix/shake until evenly tinted.
  4. If the color won’t spread, add 1 tsp milk/water and mix again.
    • Add more coloring slowly until you like the shade.

Assemble the Bars

Step 8: Frost and Add Coconut

  1. Spread the whipped topping evenly over the fully cooled cake.
  2. Sprinkle the pink coconut all over the top.
  3. Gently press with clean hands or the back of a spoon so it sticks.

Step 9: Chill and Slice

  1. Refrigerate for at least 1 hour (2 hours is even better for clean slicing).
  2. Lift out using parchment overhang (optional), then slice into squares or bars.
    • Wipe the knife between cuts for perfect edges.
Pink Coconut Snowball Cake Bars

Tips for Perfect Bars

  • Cool the cake completely or the topping will melt.
  • Whip cream to soft/medium peaks (overwhipping can make it grainy).
  • For neat slices, chill well and use a sharp knife.

Storage

  • Store covered in the refrigerator for 3–4 days.
  • Best texture: within the first 48 hours.
  • Freezing: You can freeze the cake layer alone (well wrapped) for up to 2 months. Add topping and coconut after thawing.

Variations

  • Vanilla base: Replace cocoa with extra flour and add a little more vanilla for a light-colored cake base.
  • Strawberry vibe: Add a few drops of strawberry extract to the topping.
  • Extra chocolate: Add mini chocolate chips on top of the cream layer before coconut.

Leave a Comment