Get ready to fall in love with these Pink Coconut Snowball Cake Bars! This recipe transforms the classic, nostalgic treat into an easy-to-make bar dessert that’s perfect for sharing. Imagine a soft, moist vanilla cake base, topped with a fluffy marshmallow frosting and completely enveloped in sweet, pink-tinted coconut. It’s a visually stunning dessert that tastes even better than it looks, and it’s guaranteed to be the star of any party, bake sale, or family gathering.
Unlike the traditional domed cakes, this bar version simplifies the process without sacrificing any of the iconic flavor or charm. We are taking all the delightful components—the tender cake, the gooey frosting, and the crunchy coconut—and making them incredibly simple to prepare in a single baking dish. Let’s get baking!
Why This Pink Coconut Snowball Cake Bars Recipe is a Must-Try
If you’re looking for a dessert that’s both easy and impressive, this is the recipe for you. These bars are incredibly moist and packed with a delicate vanilla and coconut flavor that is simply irresistible. The vibrant pink color makes them a festive addition to any occasion, from Valentine’s Day to Easter or even a baby shower. Plus, they are a fun, nostalgic treat that brings back sweet childhood memories for many. For another easy and impressive dessert, try this No-Bake Marshmallow Cheesecake.
Key Ingredients for Your Coconut Creation
This recipe uses simple, easy-to-find ingredients to create something truly special. Here’s what you’ll need to gather before you start.
For the Cake Bars
- All-Purpose Flour: The foundation of our tender cake base.
- Granulated Sugar: Provides the perfect amount of sweetness.
- Baking Powder: Helps the cake rise to be light and fluffy.
- Salt: Balances the sweetness and enhances the overall flavor.
- Unsalted Butter: Use melted butter for a rich, moist crumb.
- Large Egg: Binds the ingredients together.
- Whole Milk: Adds moisture and richness. Ensure it’s at room temperature for a smooth batter.
- Vanilla Extract: A splash of pure vanilla extract elevates the cake’s flavor.
For the Marshmallow Frosting & Topping
- Marshmallow Fluff/Creme: This is the secret to our incredibly easy and gooey frosting.
- Powdered Sugar: Thickens the frosting to the perfect consistency. You can even make your own Powdered Sugar Frosting if you’re feeling adventurous.
- Shredded Sweetened Coconut: The star of the show! This creates the “snowball” coating.
- Pink Gel Food Coloring: A few drops are all you need to achieve that beautiful, vibrant pink hue.
How to Make Pink Coconut Snowball Cake Bars: A Step-by-Step Guide
Follow these simple steps to create the most delicious Pink Coconut Snowball Cake Bars. We’ll bake the cake, whip up the frosting, and assemble it all into a beautiful dessert.
Step 1: Prepare and Bake the Cake
First, preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line it with parchment paper for easy removal. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl, combine the melted butter, egg, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined—be careful not to overmix!
Step 2: Bake to Perfection
Pour the batter into your prepared pan and spread it into an even layer. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack. This is a crucial step, as a warm cake will melt the frosting.
Step 3: Make the Marshmallow Frosting & Pink Coconut
While the cake cools, prepare your topping. In a medium bowl, use an electric mixer to beat the marshmallow fluff and powdered sugar until smooth and spreadable. In another bowl, add the shredded coconut. Add a few drops of pink gel food coloring to the coconut and stir with a fork until the color is evenly distributed. You can add more drops to achieve your desired shade of pink.
Step 4: Assemble Your Cake Bars
Once the cake is completely cool, spread the marshmallow frosting evenly over the top. Immediately sprinkle the pink coconut generously over the frosting, pressing down gently to ensure it adheres. Let the bars set for about 30 minutes before slicing. This helps the frosting firm up slightly, making for cleaner cuts. Slice into squares and serve!
Pro Tips for Perfect Snowball Cake Bars
- Room Temperature Ingredients: For a smooth, uniform batter, ensure your egg and milk are at room temperature.
- Don’t Overmix the Batter: Mix until the ingredients are just combined. Overmixing can lead to a tough, dense cake.
- Cool Completely: Do not rush the cooling process! Applying frosting to a warm cake will result in a soupy mess.
- Gel Food Coloring is Key: Gel coloring provides a vibrant hue without adding extra liquid, which can make the coconut soggy.
Storage and Make-Ahead Instructions
These Pink Coconut Snowball Cake Bars are great for making ahead of time. Store them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. If refrigerating, allow the bars to come to room temperature for about 20-30 minutes before serving for the best texture. If you enjoy make-ahead recipes, our Slow Cooker Cowboy Beans is a fantastic savory option.
Frequently Asked Questions
Yes, absolutely! These bars can be made up to 2 days in advance. Store them in an airtight container at room temperature to maintain the best texture.
Of course! You can customize the color for any occasion. Try a light blue for a baby shower, green for St. Patrick’s Day, or a mix of pastel colors for Easter.
You can, but it will change the flavor and texture slightly. Sweetened shredded coconut provides moisture and the classic sweet taste. If you use unsweetened, the bars will be less sweet and a bit drier.
For the cleanest cuts, allow the bars to set for at least 30 minutes after assembly. Use a large, sharp knife and wipe it clean with a damp paper towel between each slice.
The key is to sprinkle the coconut over the frosting immediately after spreading it on the cool cake. The marshmallow frosting is naturally sticky and will grab onto the coconut. Gently press down to secure it.
Share Your Creation!
We are so excited for you to try this delightful Pink Coconut Snowball Cake Bars recipe! They are the perfect treat to brighten any day. If you make them, we would love to see your beautiful creations. Please leave a comment below with your feedback or share a photo on Pinterest and tag us! Your shares and comments help us bring more delicious recipes to you.
Pink Coconut Snowball Cake Bars Recipe
Pink Coconut Snowball Cake Bars (The Perfect Party Treat)
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, combine the melted butter, egg, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- In a medium bowl, beat the marshmallow fluff and powdered sugar with an electric mixer until smooth.
- In a separate bowl, add the shredded coconut and the pink gel food coloring. Stir with a fork until the coconut is evenly colored.
- Once the cake is cool, spread the marshmallow frosting over the top. Immediately sprinkle with the pink coconut, pressing down gently to help it stick.
- Let the bars set for at least 30 minutes before slicing and serving.
Notes
Tip 2: For a toastier flavor, you can toast half of the coconut in a dry skillet over medium heat before coloring it.
Tip 3: Store in an airtight container at room temperature for up to 3 days for the best texture.
