Pink Coconut Snowball Cake Bars
These Pink Coconut Snowball Cake Bars are a dreamy combination of soft chocolate cake, creamy coconut filling, and a fluffy pink coconut topping.
Equipment
- Oven
- baking pan
- whisk
- mixing bowl
- Electric Mixer
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs
- ½ cup milk
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Filling and Topping
- 1 cup sweetened condensed milk
- 2 cups shredded coconut
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 3 to 4 drops pink food coloring
Instructions
Baking Instructions
- Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
- Whisk together flour, cocoa powder, baking powder, and salt.
- Beat eggs and sugar until light, then mix in milk, oil, and vanilla.
- Combine wet and dry ingredients until smooth.
- Pour into pan and bake for 20–25 minutes, then cool completely.
- Mix condensed milk with shredded coconut.
- Spread coconut mixture over cooled cake.
- Whip cream with powdered sugar and add pink coloring.
- Spread whipped topping evenly.
- Sprinkle coconut on top and press lightly.
- Chill for 2–3 hours before slicing.
Notes
Always cool the cake completely before layering. Use chilled tools when whipping cream for best results. Refrigerate before slicing for clean, neat bars.
Nutrition
Serving: 1barCalories: 280kcalCarbohydrates: 34gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 4gCholesterol: 55mgSodium: 120mgFiber: 2gSugar: 22g
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