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Pink Coconut Snowball Cake Bars

Irresistibly Sweet Pink Coconut Snowball Cake Bars Recipe

These Pink Coconut Snowball Cake Bars are a delightful treat with a rich chocolate base and fluffy pink coconut topping, perfect 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 Swap with gluten-free flour for a lighter version
  • 1/2 cup Cocoa powder Dutch-process cocoa offers a more intense taste
  • 1 tsp Baking powder Check freshness for best results
  • 1/2 tsp Baking soda Essential leavening agent
  • 1/2 tsp Salt Don’t skip this key ingredient!
  • 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 a more complex flavor
  • 2 large Eggs For a vegan alternative, use flaxseed meal mixed with water
  • 1 tsp Vanilla extract Invest in high-quality extract for superior taste
  • 1/2 cup Buttermilk Substitute with regular milk mixed with vinegar or lemon juice if needed
  • 1 cup Hot water Activates the dry ingredients
For the Frosting
  • 1 cup Heavy cream Essential for that perfect finish
  • 1 cup Powdered sugar Opt for sugar alternatives to lighten calorie count
  • 1 tbsp Pink food coloring Consider natural options for an organic approach
  • 2 cups Shredded coconut Unsweetened coconut helps cut down on sugar

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it lightly and lining the bottom with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  3. Using an electric mixer, beat the softened butter with granulated sugar until it becomes light and fluffy, about 2-3 minutes.
  4. Incorporate the eggs one at a time, mixing well after each addition, then add the vanilla extract.
  5. Gradually add the reserved dry ingredient mixture into the wet ingredients, alternating with the buttermilk.
  6. Add the hot water to the batter, ensuring it achieves a smooth, pourable consistency.
  7. Pour the prepared batter into the lined baking pan and bake for 25-30 minutes or until a toothpick comes out clean.
  8. For the frosting, whip the heavy cream in a medium bowl until soft peaks form, then gradually add the powdered sugar and vanilla.
  9. Mix the shredded coconut with the pink food coloring until evenly coated.
  10. Once the cake is completely cool, spread the whipped frosting evenly over the top and sprinkle the colored coconut.
  11. Refrigerate the bars for at least one hour before slicing.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 32gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 16gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Check the freshness of your baking powder and baking soda. Let the cake cool completely before frosting to prevent melting.

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