Preheat your oven to 350°F (175°C) and prepare a greased 9x13-inch baking pan.

In a medium bowl, whisk together the all-purpose flour, cocoa powder, and a pinch of salt.

In a large mixing bowl, beat the softened unsalted butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition.

Slowly add buttermilk and hot water to the butter and sugar mixture until smooth.

Gradually fold in the dry ingredients until just combined.

Pour the batter into the prepared pan and bake for 25-30 minutes.

While the bars are cooling, whip the heavy cream with powdered sugar and vanilla until soft peaks form.

Fold in shredded coconut and pink food coloring into the whipped cream.

Spread the coconut mixture evenly over the cooled cake base.

Refrigerate for at least 30 minutes to set.

Slice into squares or rectangles and serve.