Get ready to fall in love with the most delightful treat you’ll make all year: our Pink Coconut Snowball Cake Bars. These bars are a delightful throwback to the classic snack cake, but with a homemade charm that’s simply irresistible. Imagine a soft, moist vanilla cake base, tinted a playful pink, topped with a fluffy marshmallow frosting, and completely covered in sweet, shredded coconut. They’re not just a dessert; they’re a conversation starter, a centerpiece, and the perfect sweet bite for any occasion.
Whether you’re planning for a party, a potluck, or just craving a fun baking project, this recipe is your new go-to. It’s straightforward, uses simple ingredients, and the result is a stunningly beautiful and delicious dessert that looks like it came from a high-end bakery. Let’s get baking!
Why You’ll Adore These Pink Coconut Snowball Cake Bars
If the gorgeous pink hue and coconut coating haven’t already won you over, here’s why this recipe will become a permanent fixture in your baking rotation.
Perfectly Nostalgic: These bars are a wonderful copycat version of the iconic Hostess Sno Balls, bringing back sweet memories with a fresh, homemade taste.
Incredibly Easy to Make: With clear, simple steps for the cake and the frosting, this recipe is perfect for bakers of all skill levels. No complicated techniques here!
Visually Stunning: The vibrant pink and snowy white coconut make these bars a showstopper. They are perfect for birthdays, baby showers, holidays, or any time you need a visually impressive dessert.
Crowd-Pleasing Flavor: The combination of soft vanilla cake, airy marshmallow frosting, and sweet coconut is a universally loved flavor profile that will have everyone reaching for a second piece. For another crowd-pleaser, check out these amazing bacon jam cheeseburger sliders.
Ingredients You’ll Need
This recipe uses pantry staples to create something truly special. Here’s what you’ll need to gather.
The final touch: a generous coating of sweet coconut.
For the Pink Cake Bars
All-Purpose Flour: Provides the structure for our soft cake base.
Granulated Sugar: For the perfect amount of sweetness.
Baking Powder: Helps the cake rise and become light and fluffy.
Salt: Balances the sweetness.
Unsalted Butter: Make sure it’s softened to room temperature for a smooth batter.
Egg: One large egg is all you need to bind the ingredients.
Whole Milk: Adds moisture and richness.
Vanilla Extract: A classic flavor that pairs beautifully with coconut.
Pink Food Coloring: Gel food coloring provides the most vibrant color without adding excess liquid.
For the Marshmallow Frosting & Topping
Marshmallow Fluff: The secret to our light, fluffy, and perfectly sweet frosting.
Unsalted Butter: Softened to room temperature.
Powdered Sugar: Thickens the frosting and adds sweetness.
Vanilla Extract: Enhances the marshmallow flavor.
Sweetened Shredded Coconut: For that classic “snowball” coating.
How to Make Pink Coconut Snowball Cake Bars Step-by-Step
Follow these simple instructions to create your own batch of these beautiful and tasty cake bars.
Prep Your Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang to easily lift the cake out later.
Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Mix Wet Ingredients: In a separate bowl, whisk the softened butter until creamy. Add the egg, milk, and vanilla extract, mixing until just combined.
Add Food Coloring: Add a few drops of pink gel food coloring to the wet ingredients and mix until you achieve your desired shade of pink.
Combine and Bake: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Spread the batter evenly into your prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Make the Frosting: While the cake cools, prepare the marshmallow frosting. In a large bowl, beat the softened butter and marshmallow fluff together with an electric mixer until smooth. Gradually add the powdered sugar, mixing on low speed until incorporated, then add the vanilla. Increase the speed to high and beat for 2-3 minutes until the frosting is light and fluffy.
Assemble the Bars: Once the cake is completely cool, spread the frosting evenly over the top. Sprinkle the shredded coconut generously over the frosting, pressing it down gently to adhere.
Chill and Cut: For the cleanest cuts, chill the cake in the refrigerator for at least 30 minutes before slicing into bars.
Expert Tips for the Best Coconut Snowball Bars
Want to ensure your Pink Coconut Snowball Cake Bars turn out perfectly every time? Follow these pro tips.
Look at that perfectly soft and moist crumb!
Don’t Overmix the Batter: To keep the cake tender and soft, mix the batter until the ingredients are just combined. Overmixing develops gluten, which can lead to a tough cake.
Use Gel Food Coloring: For a vibrant pink without altering the batter’s consistency, gel food coloring is far superior to liquid coloring.
Toast the Coconut (Optional): For a deeper, nuttier flavor and a beautiful golden color, spread the shredded coconut on a baking sheet and toast it at 325°F (165°C) for 5-7 minutes, watching carefully to prevent burning.
Cool Completely: Do not attempt to frost the cake while it’s still warm. The frosting will melt and create a mess. Patience is key!
Clean Slices: For bakery-perfect squares, use a large, sharp knife. Wipe the blade clean with a damp paper towel between each cut. This little step makes a huge difference. If you’re looking for another easy-to-slice dessert, try these brownie bottom mini cheesecakes.
Flavor Variations & Fun Add-Ins
While the classic vanilla-coconut combination is divine, feel free to get creative with these fun variations.
Almond Joy Bars: Add a teaspoon of almond extract to the cake batter and sprinkle toasted sliced almonds over the top along with the coconut.
Lemon Coconut Bars: Add the zest of one lemon to the cake batter for a bright, citrusy twist.
Chocolate Drizzle: After coating with coconut, drizzle the bars with melted dark or white chocolate for an extra layer of decadence.
Rainbow Snowballs: Use different food colorings to tint portions of the coconut before sprinkling over the top for a festive, colorful look. This is especially fun for kids’ parties.
For a savory option after all this sweetness, this creamy cajun chicken recipe is a fantastic choice for dinner.
Storing Your Cake Bars
To keep your Pink Coconut Snowball Cake Bars fresh and delicious, proper storage is essential.
Room Temperature: You can store the bars in an airtight container at room temperature for up to 3 days.
Refrigerator: For longer storage, place them in an airtight container in the refrigerator for up to a week. The cake may become slightly denser when chilled.
Freezing: These bars freeze wonderfully! Cut them into individual squares and wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Ensure your blend contains xanthan gum for the best texture.
For a natural pink hue, you can use beet powder. Start with one teaspoon and add more until you reach the desired color. Note that it may impart a very subtle earthy flavor.
While they can be stored at room temperature for up to 3 days, refrigerating them in an airtight container will keep them fresh for up to a week. They are delicious both chilled and at room temperature.
Yes, these bars are great for making ahead. You can bake the cake a day in advance, cover it, and store it at room temperature. Frost and top with coconut on the day you plan to serve them for the best freshness.
Share Your Masterpiece!
We are so excited for you to try this Pink Coconut Snowball Cake Bars recipe! They are sure to be a hit wherever you take them. If you make them, please leave a comment below and let us know how they turned out. We love hearing from you! For more delicious recipes and baking inspiration, be sure to follow us on Pinterest. Happy baking!
Get ready for the prettiest and tastiest treat: our Pink Coconut Snowball Cake Bars!
Pink Coconut Snowball Cake Bars Recipe
FL Recipes
Pink Coconut Snowball Cake Bars Recipe
Create stunning Pink Coconut Snowball Cake Bars with this easy recipe! A soft pink vanilla cake topped with fluffy marshmallow frosting and sweet coconut. The perfect nostalgic, crowd-pleasing dessert for any occasion.
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk the softened butter until creamy. Add the egg, milk, and vanilla extract, mixing until just combined.
Add a few drops of pink gel food coloring to the wet ingredients and mix until you achieve your desired shade of pink.
Pour the wet ingredients into the dry ingredients and mix until just combined. Spread the batter evenly into your prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Beat the softened butter and marshmallow fluff together until smooth. Gradually add the powdered sugar and vanilla. Beat on high for 2-3 minutes until light and fluffy.
Once the cake is completely cool, spread the frosting evenly over the top. Sprinkle the shredded coconut generously over the frosting, pressing it down gently to adhere.
For the cleanest cuts, chill the cake in the refrigerator for at least 30 minutes before slicing into bars.
Nutrition
Calories: 280kcalProtein: 3gFat: 12gFiber: 1g
Notes
Use gel food coloring for the most vibrant pink color without thinning the batter. For perfectly clean slices, wipe your knife with a damp cloth between each cut. Toast the coconut for a few minutes in the oven for a nuttier flavor and golden color.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
