Pink Coconut Snowball Cake Bars
Indulge in a whimsical treat with these Pink Coconut Snowball Cake Bars, a delightful combination of rich chocolate cake, fluffy whipped cream cheese frosting, and a vibrant pink coconut topping. These bars offer a perfect balance of sweet, moist, and tender, promising a festive burst of flavor and charming visual appeal. Ideal for parties, celebrations, or a lovely afternoon treat, they deliver a bite of pure joy.
Prep Time
30 minutes
Cook Time
25-30 minutes
Total Time
2 hours (includes 1 hour chilling)
Servings
Makes 16 bars
Keywords
Why This Recipe Delivers
- Visually stunning with its vibrant pink coconut topping, perfect for celebrations.
- Combines a rich, moist chocolate cake base with a light, airy whipped cream cheese frosting.
- Offers a delightful contrast of textures from the tender cake to the chewy coconut.
- An excellent make-ahead dessert, allowing flavors to deepen and making entertaining effortless.
- Easy to customize for dietary preferences or flavor variations, proving versatile and delicious.
Ingredients
- 120 grams (1 cup) all-purpose flour
- 60 grams (1/2 cup) unsweetened cocoa powder
- 5 grams (1 teaspoon) baking powder
- 2.5 grams (1/2 teaspoon) baking soda
- 2.5 grams (1/2 teaspoon) fine sea salt
- 115 grams (1/2 cup) unsalted butter, softened
- 200 grams (1 cup) granulated sugar
- 2 large eggs
- 5 milliliters (1 teaspoon) vanilla extract (for cake)
- 120 milliliters (1/2 cup) buttermilk
- 120 milliliters (1/2 cup) hot water
- 360 milliliters (1 1/2 cups) heavy whipping cream, very cold
- 60 grams (1/2 cup) powdered sugar (confectioners' sugar)
- 5 milliliters (1 teaspoon) vanilla extract (for frosting)
- 225 grams (8 ounces) full-fat cream cheese, softened (optional, for frosting stability)
- 160 grams (2 cups) shredded coconut (sweetened or unsweetened, desiccated)
- 2-3 drops pink liquid or gel food coloring
- 15 milliliters (1 tablespoon) milk (whole or 2%, as needed for coconut)
Instructions
- Preheat your oven to 175°C (350°F). Prepare a 23×33 cm (9×13-inch) baking pan by thoroughly greasing it and lining it with parchment paper, ensuring an overhang on the sides for easy removal.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and fine sea salt until well combined. Set this dry mixture aside.
- In a large mixing bowl, using an electric mixer, cream the softened unsalted butter and granulated sugar together on medium-high speed for 3-5 minutes. Continue mixing until the mixture is light, pale, and fluffy, which incorporates air for a tender cake.
- Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Stir in the first measure of vanilla extract until just combined.
- Gradually add the reserved dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition, taking care not to overmix the batter.
- Gently stir in the hot water. The batter will become thin, which is the desired consistency and contributes to a wonderfully moist cake. Pour the prepared batter evenly into your lined baking pan.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean with no wet batter clinging to it. Transfer the pan to a wire rack and allow the cake to cool completely before proceeding. This step is crucial to prevent the frosting from melting.
- For the frosting, if using the cream cheese, beat the softened full-fat cream cheese in a large bowl with an electric mixer until it is smooth and lump-free, about 2-3 minutes.
- Add the very cold heavy whipping cream, powdered sugar, and the second measure of vanilla extract to the cream cheese (or directly to the bowl if omitting cream cheese). Beat on medium-high speed until the mixture is thick, fluffy, and holds stiff peaks. Be careful not to overbeat, as it can cause the mixture to separate.
- Once the cake is completely cool, spread the prepared whipped cream cheese frosting evenly over the top using an offset spatula or the back of a spoon.
- In a separate medium bowl, place the shredded coconut. Add 2-3 drops of pink food coloring to the coconut. Use a fork or your clean hands to toss and mix the coconut until the color is evenly distributed and vibrantly pink.
- If the color isn't distributing well or the coconut seems too dry, add about 5-15 milliliters (1 teaspoon to 1 tablespoon) of milk, a tiny bit at a time, to help moisten the coconut and spread the color. Continue mixing until uniform in color.
- Thirteenth Step: Generously sprinkle the pink-tinted shredded coconut evenly over the entire surface of the frosted cake.
- Fourteenth Step: Gently press the coconut topping onto the frosting with the back of a spoon or your hand to ensure it adheres well and creates a beautiful, snowy layer.
- Fifteenth Step: Refrigerate the cake for at least 1 hour. This chilling period allows the frosting to set firmly and the flavors to meld, which also makes it significantly easier to slice cleanly.
- Sixteenth Step: Once chilled, use a sharp knife (wiping the blade clean between each cut) to slice the cake into neat squares or bars. Serve these delightful Pink Coconut Snowball Cake Bars chilled and enjoy the wonderful combination of textures and tastes.
Tools You’ll Need
- 23×33 cm (9×13-inch) baking pan
- Parchment paper
- Large mixing bowls (2-3)
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Kitchen scale or measuring cups and spoons
- Offset spatula
- Wire cooling rack
- Sharp knife
Essential Success Tips
- Ensure both butter and cream cheese are at true room temperature for optimal creaming and a smooth, lump-free frosting.
- Do not overmix the cake batter after adding the dry ingredients; mix until just combined to ensure a tender, moist cake.
- Allow the cake to cool completely before applying the frosting. Any residual warmth will cause the frosting to melt and slide.
- For the most vibrant pink coconut, use a high-quality gel food coloring, which is more concentrated than liquid food coloring.
- Chill the frosted bars for at least one hour before slicing. This firms up the frosting and makes for perfectly clean, neat cuts.
Professional Cooking Secrets
- To deepen the chocolate flavor in the cake, add a small pinch (about 1 gram or 1/4 teaspoon) of espresso powder to the dry ingredients. It won't make the cake taste like coffee but will intensify the cocoa.
- For maximum volume and stability in your whipped cream cheese frosting, ensure your mixing bowl and whisk attachment are thoroughly chilled (e.g., in the freezer for 10-15 minutes) before whipping the cream.
- When tinting coconut, use clean gloves to ensure even color distribution without staining your hands, and gradually add the food coloring to achieve your desired shade without over-coloring.
Notes
- Storage: Store any leftover Pink Coconut Snowball Cake Bars in an airtight container in the refrigerator for up to 3-4 days. They are best served chilled.
- Variations: For a less intense pink, use fewer drops of food coloring or omit it entirely for a classic white snowball bar. A touch of almond extract (2.5 ml or 1/2 tsp) can be added to the frosting for a delightful flavor twist.
Frequently Asked Questions
Can I make these cake bars ahead of time?
Absolutely! These bars are excellent for making ahead. You can bake the cake a day in advance and store it, covered, at room temperature. The frosted and coconut-topped bars can be refrigerated for up to 2-3 days before serving, allowing the flavors to meld beautifully and enhancing their overall deliciousness.
What kind of shredded coconut should I use?
You can use either sweetened or unsweetened shredded coconut (also known as desiccated coconut) for this recipe. Sweetened coconut will make the topping a bit sweeter and stickier, while unsweetened will provide a more balanced sweetness overall. Choose according to your personal preference.
Why is hot water added to the chocolate cake batter?
Adding hot water or hot coffee to chocolate cake batter serves a crucial purpose: it 'blooms' the cocoa powder. This process enhances the cocoa's flavor, making the chocolate taste richer and more intense. It also contributes significantly to creating a very moist and tender crumb in the final cake.
Nutrition Facts (Per Serving)
Nutrition Facts (per bar, estimated): Calories: 400, Protein: 5g, Fat: 28g, Carbs: 42g.
Allergy Information
Contains dairy, eggs, and gluten. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend. Ensure all other ingredients, particularly cocoa powder and baking agents, are certified gluten-free.
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