Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- 2 cups shredded coconut
- 1½ cups heavy whipping cream
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup hot water
- ½ cup powdered sugar
- 2–3 drops pink food coloring
- 1 tbsp milk (to moisten coconut if needed)
Instructions
- Preheat the oven to 175°C (350°F). Grease and line a 9×13-inch baking pan with parchment paper.
- In one bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream softened butter and sugar until fluffy. Add eggs and vanilla extract; mix well.
- Alternate adding dry ingredients with buttermilk into the creamed mixture until combined. Stir in hot water until smooth.
- Pour batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
- For the frosting, whip heavy cream with powdered sugar and vanilla extract until fluffy. Spread over cooled cake.
- Tint shredded coconut pink with food coloring, mixing in milk if necessary to achieve color consistency. Sprinkle evenly over frosting and gently press down.
- Chill for at least 1 hour before slicing into squares.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (81g)
- Calories: 270
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg