Description
A nostalgic and indulgent dessert bar featuring a moist chocolate cake base topped with a fluffy pink coconut whipped cream layer.
Ingredients
1 cup All-purpose flour
1/2 cup Cocoa powder
1/2 cup Unsalted butter softened
1 cup Granulated sugar
2 eggs
1/2 cup Buttermilk
1 cup Hot water
1 cup Heavy whipping cream
1/2 cup Powdered sugar
1 teaspoon Vanilla extract
2 cups Shredded coconut
few drops Pink food coloring
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
Step 2: Cream the softened butter and granulated sugar together until light and fluffy.
Step 3: Beat in the eggs one at a time.
Step 4: Alternately add the sifted flour, cocoa powder, and buttermilk to the butter mixture.
Step 5: Slowly stir in the hot water until the batter is smooth.
Step 6: Pour into the pan and bake for 25-30 minutes; allow to cool completely.
Step 7: Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Step 8: Tint the shredded coconut pink with food coloring in a small bowl.
Step 9: Fold half the pink coconut into the whipped cream and spread over the cake base.
Step 10: Top with the remaining pink coconut and chill for 2 hours before serving.
Notes
Ensure the cake is completely cold before topping to prevent the cream from melting. Gel coloring works best for the coconut.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310 kcal
- Sugar: 28g
- Sodium: 145mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
