Pink Coconut Snowball Cake Bars Recipe

Few desserts manage to bring as much whimsy and nostalgia to the table as Pink Coconut Snowball Cake Bars. These delightful bars boast layers of moist chocolate cake, a billowy cream filling, and a coating of cotton-candy-pink coconut that makes every bite as fun as it is delicious. Perfect for festive gatherings, birthday parties, or any day that needs a pop of joy, Pink Coconut Snowball Cake Bars combine sensory delight with irresistible flavor—guaranteed to surprise and charm anyone who tries them.

Ingredients You’ll Need

One of the joys of making Pink Coconut Snowball Cake Bars is how a handful of approachable ingredients create something truly magical. Each one adds its own little bit of color, texture, or richness, making every layer distinctive—skip nothing for the full effect!

• All-purpose flour: The sturdy backbone of the cake, ensuring each bar holds together with a tender crumb.
• Cocoa powder: Provides a rich, deep chocolate flavor that contrasts perfectly with the sweet cream and coconut.
• Baking powder: Gives the cake its essential lift so your base stays soft and fluffy.
• Baking soda: Helps the cake rise and adds a subtle chewiness to each bite.
• Salt: A pinch lifts all the flavors and keeps the sweetness in check.
• Unsalted butter, softened: Adds creamy richness and guarantees a moist crumb.
• Granulated sugar: Sweetens the cake without making it cloying, letting the chocolate shine.
• Large eggs: Bind everything together and add extra moisture.
• Vanilla extract: Rounds out flavors in both the cake and cream layers with fragrant warmth.
• Buttermilk: Supercharges tenderness and gives an extra depth of flavor to the cake base.
• Hot water: Blooms the cocoa powder for maximum chocolate intensity.
• Heavy whipping cream: The star of the middle layer—fluffy, rich, and utterly dreamy.
• Powdered sugar: Sweetens and stabilizes the cream, ensuring cloud-like smoothness.
• Cream cheese, softened (optional): For those who want a tangier, slightly more stable cream layer.
• Shredded coconut (sweetened or unsweetened): The crowning glory, lending perfect texture and tropical aroma.
• Pink food coloring: Just a few drops transform the coconut into that signature pretty-pink finish.
• Milk (optional): Helps evenly distribute food coloring through the coconut for even prettier results.

How to Make Pink Coconut Snowball Cake Bars

Step 1: Prepare the Chocolate Cake Base

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch pan. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy, then beat in the eggs one at a time. Stir in the vanilla. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Finally, mix in the hot water until your batter is smooth and glossy. Spread the batter into your prepared pan, smoothing out the top.

Step 2: Bake and Cool

Bake the cake base for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan—this helps the next layers go on smoothly without melting or becoming runny. While waiting, you can prep your cream and coconut layers for multitasking efficiency!

Step 3: Whip Up the Cream Layer

Beat the cold heavy whipping cream with powdered sugar and vanilla until soft peaks form. If you’re opting for extra stability (helpful for parties or warm weather), beat in softened cream cheese until no lumps remain and the mixture is thick and spreadable. Dollop the creamy goodness over your cooled chocolate cake layer and spread it gently to all edges for an even surface.

Step 4: Make and Tint the Coconut Topping

In a large bowl, add the shredded coconut. Drip the pink food coloring (and a splash of milk, if using) over the coconut, then toss it with your hands or forks until the color is evenly distributed and joyfully pink. The coconut should resemble a snowstorm of candy floss—just the right shade for these Pink Coconut Snowball Cake Bars.

Step 5: Assemble and Chill

Sprinkle the pink coconut in a thick, fluffy layer over the cream. Press down very lightly so it sticks but doesn’t compress the cream underneath. Chill the assembled dessert for at least 30 minutes, which makes slicing the bars easier and ensures clean, pretty layers. Once chilled, cut into 12 squares and get ready for the oohs and aahs!

How to Serve Pink Coconut Snowball Cake Bars

Garnishes

If you want to make your Pink Coconut Snowball Cake Bars even more magical, try garnishing each bar with a drizzle of melted dark chocolate, a few edible flower petals, or a tiny dollop of whipped cream right before serving. The finishing touches can turn an already special treat into a showstopper!

Side Dishes

Serve these bars alongside a scoop of vanilla ice cream for a decadent dessert platter, or put them next to a plate of fresh strawberries or tart raspberries to balance the sweetness. A cup of rich, hot coffee or cold milk makes the moment even cozier and more luxurious.

Creative Ways to Present

Think pink-themed parties, baby showers, or spring celebrations—these bars shine as a stunning centerpiece! Stack them on a cake stand, scatter a bit of extra pink coconut or some pastel sprinkles around, or wrap individual bars in parchment paper tied with a bow for a sweet, giftable treat. Pink Coconut Snowball Cake Bars are just begging for a bit of fanfare!

Make Ahead and Storage

Storing Leftovers

Store any leftover Pink Coconut Snowball Cake Bars tightly covered in the refrigerator. The cream layer keeps best when chilled, and the bars maintain their shape and moisture for up to 4 days—if they last that long!

Freezing

If you want to enjoy these bars later, they freeze beautifully. Place cut bars on a parchment-lined tray, freeze until solid, then wrap them individually in plastic wrap before sealing in a freezer bag. Defrost overnight in the fridge for best texture and freshest flavor.

Reheating

No need to reheat—a chilled Pink Coconut Snowball Cake Bar tastes best straight from the fridge. If you prefer a less cold treat, let it sit at room temperature for 10–15 minutes to soften slightly before serving.

FAQs

Can I make Pink Coconut Snowball Cake Bars without cream cheese?

Absolutely! The cream cheese is optional and gives extra stability to the cream layer. If you prefer a lighter, fluffier middle, you can skip it—just keep the bars well chilled.

What if I don’t have buttermilk?

No worries! For a quick substitute, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar, stir, and let it sit for 5 minutes before using in the recipe.

How do I get the coconut topping perfectly pink?

Use just 2–3 drops of pink food coloring, mixing thoroughly with your hands or a fork. If the color is uneven, add a splash of milk to help distribute the dye throughout the coconut for an even blush.

Can I make Pink Coconut Snowball Cake Bars gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free baking blend. Just be sure it’s designed for cakes so you keep that moist, melt-in-your-mouth texture.

How far in advance can I make Pink Coconut Snowball Cake Bars?

You can prep them up to 24 hours in advance. Store them in the fridge, covered well. They’re actually a little easier to slice when chilled overnight!

Final Thoughts

If you’re searching for a playful, unforgettable dessert, there’s really nothing quite like Pink Coconut Snowball Cake Bars. They make every celebration a little more magical and bring smiles to every table—so go ahead, invite a little pink perfection into your baking routine and watch the joy bloom with every bite!

Print