Warm Up with Pink Coconut Snowball Cake Bars Everyone Will Love
These Pink Coconut Snowball Cake Bars are a delightful treat that are easy to make and perfect for any celebration.
Equipment
- Oven
- - 9x13-inch pan
- Mixing bowls
- Whisk
- Electric mixer
Ingredients
For the Cake Base
- 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
- 3/4 cup Cocoa Powder Ensure it's unsweetened for the best results.
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Unsalted Butter Use vegan butter for a dairy-free option.
- 2 cups Granulated Sugar Can be replaced with a sugar alternative.
- 3 large Eggs Substitute with flax eggs for a vegan version.
- 1 teaspoon Vanilla Extract Opt for pure vanilla for the best taste.
- 1 cup Buttermilk Substitute with almond milk mixed with vinegar for a dairy-free version.
- 1 cup Hot Water
For the Cream Layer
- 2 cups Heavy Whipping Cream Use coconut cream for a dairy-free alternative.
- 1/2 cup Powdered Sugar Feel free to reduce for a lighter touch.
- 1 teaspoon Vanilla Extract Enhances sweetness and overall flavor.
- 8 ounces Cream Cheese Optional; omit for a lighter option.
For the Topping
- 2 cups Shredded Coconut Unsweetened is a healthier choice.
- 1 tablespoon Pink Food Coloring Beetroot powder is a natural alternative.
- 1 tablespoon Milk Adjusts the coconut color; any non-dairy milk works.
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and grease a 9x13 inch pan.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and sugar until fluffy, then add in the eggs and vanilla.
- Combine the dry ingredients alternately with buttermilk, followed by hot water, and pour into your prepared pan.
- Bake for 25–30 minutes or until set, and let it cool completely.
Cream Layer
- If using cream cheese, beat it until smooth, then add the heavy whipping cream, powdered sugar, and vanilla.
- Whip the mixture together until it reaches a light, fluffy texture.
Topping
- Mix the shredded coconut with pink food coloring; add a touch of milk if needed.
- Sprinkle the colorful coconut over the cream layer and gently press to adhere.
Final Steps
- Place in the fridge for at least 1 hour to set.
- Once chilled, slice into bars for an impressive presentation.
Notes
Serve with a drizzle of chocolate or fresh berries for an elegant touch.