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Pink Coconut Snowball Cake Bars

Delightful Pink Coconut Snowball Cake Bars for Sweet Moments

Discover the delightful Pink Coconut Snowball Cake Bars, a quick and festive dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 bars
Course: Desserts
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour can substitute with gluten-free flour
  • 3/4 cup Cocoa Powder use Dutch-process cocoa for a smoother taste
  • 1 tbsp Baking Powder ensure it's fresh
  • 1 tsp Baking Soda
  • 1/2 tsp Salt do not omit
  • 1 1/2 cups Granulated Sugar coconut sugar can be used for a lower glycemic option
  • 1/2 cup Butter can use vegan butter
  • 2 large Eggs substitute with flax eggs for vegan option
  • 1 tsp Vanilla Extract pure extract is best
  • 1 cup Buttermilk or milk mixed with vinegar or lemon juice
  • 1 cup Hot Water
For the Frosting
  • 1 cup Heavy Cream whip until soft peaks form
  • 2 cups Powdered Sugar can substitute with coconut powdered sugar
  • a few drops Pink Food Coloring
  • 2 cups Shredded Coconut unsweetened recommended

Equipment

  • 9x13 inch baking pan
  • mixing bowls
  • Hand Mixer or Stand Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan with parchment paper.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream the softened butter and sugar until light and fluffy. Add the eggs and vanilla, mix until fully incorporated.
  4. Gradually add dry ingredients to the creamed mixture, alternating with buttermilk, stirring gently. Add hot water and mix until smooth.
  5. Pour batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean. Cool completely.
  6. Whip the heavy cream and powdered sugar in a mixing bowl until soft peaks form. Optionally fold in cream cheese if using.
  7. Color the shredded coconut with pink food coloring until evenly tinted.
  8. Spread the frosting over the cooled cake and top with the colored coconut, pressing gently.
  9. Cover with plastic wrap and refrigerate for 30 minutes before cutting into squares.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure the butter is softened and the cake cools completely before frosting for best results.

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