Go Back
–+ servings
Pink Coconut Snowball Cake Bars

Pink Coconut Snowball Cake Bars for Sweet Celebrations

These Pink Coconut Snowball Cake Bars combine a rich chocolate base with a fluffy vanilla cream topping, making them perfect for any sweet celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Substitute: Gluten-free flour blend for a gluten-free version.
  • 1/2 cup Granulated Sugar Substitute: Coconut sugar for a lower glycemic option.
  • 1/2 cup Unsweetened Cocoa Powder Ensure it's unsweetened for balance.
  • 1 tsp Baking Powder Check freshness for effectiveness.
  • 1/4 tsp Salt Opt for fine sea salt for even distribution.
  • 1 cup Buttermilk Use 1 cup milk + 1 tbsp lemon juice/vinegar as a substitute (let sit for 5 mins).
  • 2 large Eggs No substitutes necessary.
  • 1/2 cup Unsalted Butter Substitute with margarine for a dairy-free version.
  • 1 tsp Vanilla Extract Choose quality pure extract.
For the Topping
  • 1 cup Whipped Topping Choose classic whipped topping or a cream cheese blend for extra stability.
  • 1 cup Desiccated Coconut Unsweetened coconut helps control sweetness.

Equipment

  • 9x13 inch baking pan
  • mixing bowls
  • Electric mixer
  • spatula

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
  3. In a separate bowl, cream together butter and sugar until light and fluffy, then mix in eggs and vanilla.
  4. Gradually combine the dry ingredients with the wet ingredients while alternating with buttermilk.
  5. Pour the batter into the greased baking dish and smooth the top.
  6. Bake for 25-30 minutes until a toothpick comes out clean.
  7. Cool the cake in the pan on a wire rack for 30-45 minutes.
  8. Spread whipped topping or cream cheese over the cooled cake.
  9. Sprinkle desiccated coconut over the topping, and add food coloring if desired.
  10. Refrigerate for 30 minutes, slice, and serve.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Ensure eggs are at room temperature for better incorporation and fluffiness. Let the cake cool completely before adding the topping to maintain layers.

Tried this recipe?

Let us know how it was!