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Pink Coconut Snowball Cake Bars

Irresistibly Sweet Pink Coconut Snowball Cake Bars Recipe

Delight in the colorful and flavorful Pink Coconut Snowball Cake Bars, a perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup All-purpose flour Can be swapped with gluten-free flour.
  • 1/2 cup Cocoa powder Dutch-process cocoa offers a more intense taste.
  • 1 teaspoon Baking powder Essential leavening agent.
  • 1/2 teaspoon Baking soda Essential leavening agent.
  • 1/4 teaspoon Salt Enhances flavors.
  • 1/2 cup Softened butter Coconut oil can be used for a dairy-free option.
  • 1 cup Granulated sugar Feel free to use brown sugar for more flavor.
  • 2 large Eggs For a vegan alternative, use flaxseed meal mixed with water.
  • 1 teaspoon Vanilla extract Invest in high-quality extract.
  • 1/2 cup Buttermilk Substitute with milk mixed with vinegar or lemon juice.
  • 1/2 cup Hot water Activates dry ingredients.
For the Frosting
  • 1 cup Heavy cream Essential for fluffiness.
  • 2 cups Powdered sugar Opt for sugar alternatives if desired.
  • 1 tablespoon Pink food coloring Natural options can be considered.
  • 1 cup Shredded coconut Unsweetened helps cut down on sugar.

Equipment

  • 9x13-inch baking pan
  • electric mixer
  • mixing bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it and lining the bottom with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, cream softened butter and sugar using an electric mixer until light and fluffy.
  4. Add eggs one at a time, mixing fully before adding vanilla extract.
  5. Gradually mix the dry ingredients into the wet ingredients, alternating with buttermilk, and finish with hot water.
  6. Pour the batter into the pan and bake for 25-30 minutes, checking with a toothpick.
  7. Whip heavy cream until soft peaks form, then add powdered sugar and vanilla for frosting.
  8. Mix shredded coconut with pink food coloring until evenly coated.
  9. Spread whipped frosting on cooled cake and sprinkle with colored coconut.
  10. Chill for at least one hour before slicing.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 30mgIron: 1.2mg

Notes

Store covered in the refrigerator for up to 5 days or freeze in an airtight container for up to 3 months.

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