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Pink Coconut Snowball Cake Bars

Moist chocolate cake bars topped with a creamy coconut filling and a vibrant pink coconut coating. A nostalgic treat perfect for parties.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Australian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake Base
  • 1.5 cups all-purpose flour
  • 0.5 cup cocoa powder unsweetened
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter melted
  • 2 eggs large
  • 0.5 cup milk
  • 1 tsp vanilla extract
Pink Coconut Topping
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp coconut extract
  • 2 tbsp heavy cream
  • 2 cups shredded coconut sweetened
  • 3 drops pink food coloring

Equipment

  • 9x9 Baking Pan
  • Mixing bowls
  • Electric Mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x9 inch pan with parchment paper.
  2. Whisk flour, cocoa, baking powder, and salt in a medium bowl.
  3. In a large bowl, whisk melted butter and sugar. Add eggs and vanilla, mixing well.
  4. Stir in flour mixture alternately with milk until combined. Do not overmix.
  5. Pour batter into pan and bake for 20-25 minutes. Cool completely.
  6. Beat softened butter, powdered sugar, coconut extract, cream, and pink coloring until fluffy.
  7. Spread pink frosting over cooled cake. Immediately press shredded coconut into the top.
  8. Chill for 30 minutes before slicing into squares.

Notes

For a darker pink, use gel food coloring. Store in the fridge for up to 5 days.