Description
Pink Coconut Snowball Cake Bars are a retro-inspired dessert made with rich chocolate cake, fluffy marshmallow frosting, and a layer of pink coconut. A fun, colorful treat that’s perfect for parties, holidays, or anytime you’re craving something sweet and nostalgic.
Ingredients
For the Cake:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon baking powder
½ cup brewed hot coffee
½ cup whole milk
½ cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
For the Topping:
7 oz Marshmallow Fluff
½ cup unsalted butter, softened
1 teaspoon pure vanilla extract
2 cups powdered sugar
3 cups shredded sweetened coconut
2–4 drops pink food coloring
Instructions
- Preheat the Oven: Start by preheating your oven to 350 degrees F. Spray a 13×9-inch baking dish with baking spray or grease it with homemade cake release. Set it aside.
- Prepare the Dry Ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- Mix the Coffee and Milk: In a measuring cup, mix the hot brewed coffee with whole milk. This will be added to the batter for extra moisture and chocolate enhancement.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the whisk attachment, cream the butter and granulated sugar together for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the Eggs: Add in the eggs one at a time, beating well after each addition.
- Combine Wet and Dry: Alternately add the dry ingredient mixture and the coffee-milk mixture into the butter mixture, starting and ending with the dry. Mix just until combined.
- Bake the Cake: Pour the batter into your prepared baking dish. Smooth the top and bake for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cake cool completely in the pan before adding the frosting.
- Make the Frosting: In a large mixing bowl, beat together the Marshmallow Fluff and softened butter for 3 to 4 minutes. Add in vanilla extract and powdered sugar, then beat until smooth and creamy.
- Color the Coconut: In a separate bowl, add 2 to 4 drops of pink food coloring to the shredded coconut. Stir well with a spoon until the color is evenly distributed. Add more coloring if a deeper shade is desired.
- Assemble the Cake Bars: Spread the frosting evenly over the cooled cake using an offset spatula. Immediately sprinkle the pink coconut over the top, pressing gently to adhere.
- Slice and Serve: Cut into bars and serve to enjoy the fluffy, sweet goodness.
Notes
Hot coffee enhances the chocolate flavor but doesn’t make it taste like coffee.
Chill the cake before slicing for clean, even bars.
Store at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American