Pink Coconut Snowball Cake Bars

Ingredients

For the Chocolate Cake Layer:

1 cup all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup milk

For the Creamy Vanilla Layer:

1 ½ cups sweetened condensed milk

¼ cup unsalted butter

1 teaspoon vanilla extract

For the Pink Coconut Topping:

2 cups shredded sweetened coconut

1 tablespoon milk

Pink food coloring (just a drop or two!)

Directions

Preheat & Prep:

Preheat oven to 350°F. Line a 9x9-inch pan with parchment paper and set aside.

Make the Chocolate Layer:

In a large bowl, mix flour, cocoa, baking powder, and salt. In a separate bowl, whisk melted butter and sugar, then beat in eggs and vanilla. Stir in dry ingredients and milk until smooth.

Bake Base:

Pour batter into pan and bake for 20–22 minutes, or until a toothpick comes out clean. Let cool.

Creamy Layer Time:

In a small saucepan, heat sweetened condensed milk and butter over medium heat. Stir constantly until thickened slightly (about 5–7 minutes). Remove from heat and stir in vanilla.

Pour & Set:

Pour vanilla mixture over the cooled chocolate layer and smooth it out. Chill in the fridge for 20 minutes.

Make the Pink Coconut Topping:

In a bowl, toss shredded coconut with milk and a drop or two of pink food coloring until evenly tinted.

Assemble & Chill:

Sprinkle the pink coconut generously over the creamy layer. Press down gently. Chill again for at least 1 hour before slicing into bars.

Nutritional Info

Prep Time: 20 minutes

Bake Time: 20 minutes

Chill Time: 1 hour

Total Time: ~1 hour 40 minutes

Servings: 16 bars