why make this recipe
You get a fun, pretty dessert with simple steps. These bars mix chocolate and sweet coconut. They look bright with pink coconut on top. You can make them for a party, a school snack, or a small gift. The steps are easy and the result tastes like a soft cake with a crunchy top.
introduction
This recipe makes Pink Coconut Snowball Cake Bars. The bars are soft, chocolatey, and topped with sweet pink coconut. The color makes them good for baby showers or spring treats. If you like coconut in many dishes, try a savory coconut idea like Brazilian coconut chicken for a full meal with coconut flavors.
how to make Pink Coconut Snowball Cake Bars
Follow these parts to make the bars. Read all steps before you start.
Ingredients :
1 cup all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 cup shredded coconut, sweetened and dyed pink, 1/2 cup powdered sugar (for dusting)
Directions :
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper., 2. In a bowl, mix together flour, cocoa powder, baking powder, and salt., 3. In a separate large bowl, beat the butter and sugar until light and fluffy., 4. Add eggs one at a time, mixing well after each addition, then stir in the vanilla., 5. Gradually add the flour mixture to the wet ingredients until just combined., 6. Spread the batter evenly in the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean., 7. Allow to cool completely, then cut into bars., 8. Top with shredded pink coconut and dust with powdered sugar before serving.
Tip: Make the pink coconut by mixing sweetened shredded coconut with a few drops of pink food coloring and toss until the color is even. For even baking, press the batter into the pan so the top is flat before baking.
For another coconut idea while you bake, you can look at a recipe with similar coconut notes like Brazilian coconut chicken.
how to serve Pink Coconut Snowball Cake Bars
Cut the cooled cake into bars. Place the bars on a plate and dust with powdered sugar just before serving. Serve at room temperature. For a nicer look, add extra pink coconut on top or place each bar on a paper doily. These bars go well with milk, coffee, or tea.
You can also serve them with a scoop of vanilla ice cream for a simple dessert combo. If you want a matching savory dish, see a coconut main dish like Brazilian coconut chicken to round the meal.
how to store Pink Coconut Snowball Cake Bars
Store bars in an airtight container. Keep them at room temperature for up to 2 days. For longer storage, place them in the fridge for up to 5 days. If you freeze them, wrap each bar in plastic and place in a freezer bag. They keep well in the freezer for up to 2 months. Thaw in the fridge before serving.
tips to make Pink Coconut Snowball Cake Bars
- Use room temperature eggs and butter for even mixing.
- Do not overmix the batter. Mix until just combined.
- Cool the cake fully before cutting so bars keep their shape.
- Spread the pink coconut while the cake top is slightly tacky so it sticks well.
- If you like more coconut, add extra shredded coconut on top.
variation (if any)
- Add a thin layer of chocolate ganache on top before adding the pink coconut for a richer bar.
- Stir 1/3 cup of chopped nuts into the batter for crunch.
- Use coconut extract (1/4 teaspoon) in the batter for extra coconut flavor.
- Make the coconut white instead of pink for a classic snowball look.
FAQs
Q: Can I use unsweetened coconut instead of sweetened?
A: Yes. If you use unsweetened coconut, add 2-3 tablespoons of sugar or a little honey to sweeten it before coloring.
Q: Can I make this in a larger pan?
A: Yes. If you use a 9×13 inch pan, bake for less time per depth or check after 20 minutes. The bars will be thinner.
Q: Do I need to dye the coconut pink?
A: No. The dye is for color only. You can leave the coconut white or use another color.
Q: Can I use margarine instead of butter?
A: Butter gives better flavor, but margarine can work. The texture may change slightly.
Q: How do I keep the coconut from falling off?
A: Press the coconut lightly into the cake top while it is slightly sticky, or brush a thin layer of warmed jam or syrup on the top first so the coconut sticks.
Conclusion
If you want more ideas or full snowball cake versions, see this Hostess Snowball Cake Recipe for a classic take. For a pink-themed whole cake, check Pink Snowball Cake – Sprinkle Bakes. For another style of snowball cake and tips, visit Snowball Cake – Baking with Blondie.
Pink Coconut Snowball Cake Bars
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened Make sure it is at room temperature
- 1 cup granulated sugar
- 2 large eggs Room temperature for even mixing
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, sweetened and dyed pink Make by mixing shredded coconut with pink food coloring
- 1/2 cup powdered sugar For dusting before serving
Method
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- In a bowl, mix together flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Gradually add the flour mixture to the wet ingredients until just combined.
- Spread the batter evenly in the prepared pan.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool completely, then cut into bars.
- Top with shredded pink coconut and dust with powdered sugar before serving.
