Get ready to fall in love with these Pink Coconut Snowball Cake Bars. This recipe transforms the nostalgic, snack-cake classic into an easy-to-make dessert bar that’s perfect for sharing. Featuring a wonderfully moist vanilla cake, a fluffy marshmallow frosting, and a generous coating of sweet, pink-tinted coconut, these bars are a guaranteed crowd-pleaser. They capture the magic of the original treat with the simple satisfaction of a homemade bake.
What Are Pink Coconut Snowball Cake Bars?
Inspired by the iconic Hostess Sno Balls, these Pink Coconut Snowball Cake Bars deconstruct the classic treat into a simple 9×9 pan format. You get all the essential layers of flavor and texture: a soft, tender cake base, a creamy and sweet marshmallow frosting, and the unmistakable outer layer of vibrant pink coconut. They are the perfect blend of childhood nostalgia and modern home baking, delivering a festive and delicious dessert without any fussy shaping or individual wrapping.
Why You’ll Love This Recipe
- Incredibly Easy: This recipe simplifies the process into a straightforward bake-and-frost method in one pan.
- Perfectly Nostalgic: It captures the beloved flavor profile of classic snowball snack cakes.
- Crowd-Pleasing Dessert: A batch makes 16 generous bars, ideal for parties, bake sales, or family gatherings.
- Visually Stunning: The bright pink coconut makes these bars a beautiful centerpiece on any dessert table.
Key Ingredients You’ll Need
For the Vanilla Cake Bars
- All-Purpose Flour: Provides the structure for a soft, tender cake.
- Unsalted Butter: Use softened butter for a smooth, well-incorporated batter.
- Sour Cream: This is the secret ingredient for an incredibly moist and tender crumb.
- Eggs & Milk: Provide moisture, richness, and help bind everything together.
For the Marshmallow Frosting & Topping
- Marshmallow Creme (Fluff): This delivers the authentic, sweet, and gooey marshmallow flavor that is essential for a snowball cake.
- Sweetened Shredded Coconut: Creates the iconic snowball texture and adds a delightful sweetness.
- Pink Food Coloring: Just a few drops are needed to give the coconut its signature vibrant hue.
Step-by-Step Instructions
Follow these simple steps to create your own delicious batch of Pink Coconut Snowball Cake Bars.
- Prepare Your Pan and Oven: Start by preheating your oven to 350°F (175°C). Thoroughly grease and flour a 9×9 inch baking pan to prevent the cake from sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Mix the Batter: Add the softened butter to the dry ingredients and mix on low speed until the texture resembles coarse, sandy crumbs. In a separate, smaller bowl, whisk the eggs, sour cream, milk, and vanilla extract. Pour this wet mixture into the flour mixture and beat on medium speed until the batter is smooth and just combined. Be careful not to overmix.
- Bake the Cake: Pour the finished batter into your prepared pan, spreading it into an even layer. Bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- Whip Up the Frosting: While your cake is cooling, make the marshmallow frosting. In a mixing bowl, beat the softened butter and marshmallow creme together until the mixture is smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, beating until the frosting becomes light and fluffy.
- Color the Coconut: Place the sweetened shredded coconut into a large zip-top bag. Add 2-3 drops of pink or red food coloring, seal the bag, and shake it vigorously. Continue shaking until the coconut is evenly and beautifully colored.
- Assemble the Bars: Once the cake is completely cool, use a spatula to spread the marshmallow frosting evenly across the top. Sprinkle the pink coconut generously over the frosting, pressing down very gently to ensure it adheres.
- Cut and Serve: Carefully cut the cake into 16 bars. Serve immediately and enjoy the delightful nostalgic flavor!
Pro Tips for Recipe Success
- Don’t Overmix the Batter: To ensure a tender, soft cake, mix the batter only until the ingredients are just combined. Overmixing can develop the gluten and result in a tough cake.
- Ensure the Cake is Cool: Wait until the cake has cooled completely before frosting. Applying frosting to a warm cake will cause it to melt and slide right off.
- Start with Less Food Coloring: You can always add more food coloring to the coconut, but you can’t take it away. Start with just one or two drops and add more as needed to reach your desired shade of pink.
- For Clean Slices: For perfectly clean-cut bars, run a sharp knife under hot water and wipe it dry between each cut.
Fun Variations to Try
While the classic pink version is fantastic, feel free to get creative! You can use any color you like for the coconut—blue, green, or yellow would be perfect for a birthday party. For a different flavor profile, consider making a chocolate cake base instead of vanilla. A drop of almond or raspberry extract in the frosting can also add a delicious new dimension to these coconut cake bars.
How to Store Pink Coconut Snowball Cake Bars
Store your cake bars in a single layer in an airtight container. They will stay fresh at room temperature for up to 3 days. If you need to store them longer, you can keep them in the refrigerator for up to 5 days, though the cake may be slightly firmer when chilled.
Frequently Asked Questions
Yes, you can bake the cake a day in advance. Let it cool completely, then cover it tightly at room temperature. Frost and top with coconut just before serving for the best texture.
Absolutely! A chocolate cake base is a classic and delicious alternative that pairs wonderfully with the coconut and marshmallow frosting.
The easiest method is to place the shredded coconut in a zip-top bag with a few drops of pink or red food coloring. Seal the bag and shake it vigorously until the color is evenly distributed.
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Note that refrigeration may make the cake slightly firmer.
For a similar texture, you could make a homemade seven-minute frosting or a Swiss meringue buttercream. However, for the most authentic ‘Sno Ball’ flavor, marshmallow creme (fluff) is highly recommended.
More Delicious Dessert Recipes to Explore
If you enjoyed these delightful Pink Coconut Snowball Cake Bars, we think you’ll also adore some of our other easy-to-make desserts. Give our decadent Pecan Pie Dump Cake a try, or for a festive treat, whip up a batch of these simple No-Bake Christmas Cheesecake Bites. And for a truly comforting classic, you can’t go wrong with our reader-favorite Blueberry Coffee Cake.
Share Your Masterpiece!
We are so excited for you to try this recipe for Pink Coconut Snowball Cake Bars! There’s nothing better than seeing your creations. If you make these bars, please leave a comment below and let us know how they turned out. Don’t forget to share a photo of your beautiful pink treats on Pinterest!
Pink Coconut Snowball Cake Bars Recipe
Pink Coconut Snowball Cake Bars: The Ultimate Recipe
Ingredients
Equipment
Instructions
- Prepare Your Pan and Oven: Start by preheating your oven to 350°F (175°C). Thoroughly grease and flour a 9x9 inch baking pan to prevent the cake from sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Mix the Batter: Add the softened butter to the dry ingredients and mix on low speed until the texture resembles coarse, sandy crumbs. In a separate, smaller bowl, whisk the eggs, sour cream, milk, and vanilla extract. Pour this wet mixture into the flour mixture and beat on medium speed until the batter is smooth and just combined. Be careful not to overmix.
- Bake the Cake: Pour the finished batter into your prepared pan, spreading it into an even layer. Bake for 25-30 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- Whip Up the Frosting: While your cake is cooling, make the marshmallow frosting. In a mixing bowl, beat the softened butter and marshmallow creme together until the mixture is smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, beating until the frosting becomes light and fluffy.
- Color the Coconut: Place the sweetened shredded coconut into a large zip-top bag. Add 2-3 drops of pink or red food coloring, seal the bag, and shake it vigorously. Continue shaking until the coconut is evenly and beautifully colored.
- Assemble the Bars: Once the cake is completely cool, use a spatula to spread the marshmallow frosting evenly across the top. Sprinkle the pink coconut generously over the frosting, pressing down very gently to ensure it adheres.
- Cut and Serve: Carefully cut the cake into 16 bars. Serve immediately and enjoy the delightful nostalgic flavor!
Notes
Ensure the cake is completely cool before frosting.
For clean slices, wipe the knife with a hot cloth between cuts.
