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Delight in Pink Coconut Snowball Cake Bars for Every Occasion

Pink Coconut Snowball Cake Bars 8 Ingredients Ultimate Delicious
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Prepare to be enchanted by the irresistible combination of moist chocolate cake, creamy frosting, and a delightful pink coconut coating in these Pink Coconut Snowball Cake Bars. This unique dessert is a delightful twist on the classic coconut snowball treat, elevating it to new heights with its vibrant color and decadent flavors.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup hot water
  • 1 1/2 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounce cream cheese, softened (optional for stability)
  • 2 cup shredded coconut (sweetened or unsweetened)
  • 2–3 drops pink food coloring
  • 1 tablespoon milk (to moisten coconut if needed)

Instructions

1. 1. Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper for easy removal of the cake bars.

2. 2. In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. 3. In a separate large bowl, beat the softened unsalted butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract, mixing until the batter is smooth.

4. 4. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the hot water until the batter is smooth and well-combined.

5. 5. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before proceeding.

6. 6. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. If using, add the softened cream cheese and beat until well-incorporated.

7. 7. Spread the frosting evenly over the cooled cake. Tint the shredded coconut with the pink food coloring and a splash of milk if needed to moisten it. Sprinkle the pink coconut over the frosting, gently pressing it into the surface to help it adhere.

8. 8. Refrigerate the assembled Pink Coconut Snowball Cake Bars for at least 1 hour before cutting into bars. Serve the chilled bars and enjoy the delightful combination of chocolate, cream, and vibrant pink coconut.

Notes

To ensure your Pink Coconut Snowball Cake Bars turn out perfectly every time, here are a few helpful tips:

– Be careful not to overbake the cake, as this can lead to a dry, crumbly texture. Additionally, make sure to let the cake cool completely before frosting to prevent the frosting from melting.

– Try using different types of coconut, such as toasted or unsweetened, to change up the flavor and texture. You can also experiment with different extracts, like almond or coconut, to enhance the coconut flavor.

Nutrition

Keywords: cake bars, coconut, chocolate

Find it online: https://www.basterecipes.com/pink-coconut-snowball-cake-bars/