Ingredients
Equipment
Method
Preparation
- Preheat your oven to 175°C (350°F).
- Grease and line a 9×13-inch baking pan.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Cream the softened butter and sugar in another bowl until fluffy.
- Add eggs and vanilla extract, beating well to combine.
- Mix in the dry ingredients alternately with the buttermilk.
- Stir in the hot water last to achieve a smooth batter.
- Pour the batter into the prepared pan and bake for 25–30 minutes.
- Allow it to cool completely.
- Beat the cream cheese (if using) in a bowl until smooth.
- Add heavy cream, powdered sugar, and vanilla; whip until fluffy.
- Spread the frosting evenly over the cooled cake base.
- Place shredded coconut in a bowl.
- Add a few drops of pink food coloring and mix until evenly tinted.
- Add a splash of milk if needed to help the color distribute evenly.
- Sprinkle the pink coconut evenly over the frosted cake.
- Press lightly to stick the coconut onto the frosting.
- Refrigerate for at least 1 hour before slicing into squares.
- Cut into neat bars and enjoy chilled.
Nutrition
Notes
Optional: Garnish with extra whipped cream for an indulgent touch.