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A close-up shot of Pink Coconut Snowball Cake Bars arranged on a platter, highlighting the texture of the pink coconut.
FL Recipes

Pink Coconut Snowball Cake Bars (Easy Recipe!)

This easy recipe for Pink Coconut Snowball Cake Bars features a moist vanilla cake, fluffy marshmallow frosting, and a sweet pink coconut topping. A perfect copycat of the classic Hostess treat, ideal for parties and nostalgic desserts.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 1/2 cups All-Purpose Flour
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 3/4 cup Unsalted Butter softened
  • 1 1/2 cups Granulated Sugar
  • 3 Large Eggs room temperature
  • 1 tbsp Vanilla Extract
  • 1 1/4 cups Whole Milk
  • 1/2 cup Unsalted Butter softened
  • 7 oz Marshmallow Fluff one small jar
  • 2 cups Powdered Sugar
  • 2 cups Shredded Sweetened Coconut
  • 3 drops Pink or Red Food Coloring as needed

Equipment

  • 1 9x13 inch Baking Pan
  • 1 Electric Mixer
  • 3 Mixing Bowls

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes). Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk in two parts, mixing until just combined. Do not overmix.
  5. Pour 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.
  6. To make the frosting, beat the softened butter in a large bowl until creamy. Add the marshmallow fluff and beat until fully combined. Gradually mix in the powdered sugar on low speed, then increase speed and beat until light and fluffy.
  7. In a separate bowl, add the shredded coconut. Add 2-3 drops of pink food coloring and toss with a fork until the color is even.
  8. Spread the frosting evenly over the cooled cake. Sprinkle the pink coconut on top, pressing down gently to adhere. Chill for 30 minutes before slicing and serving.

Nutrition

Calories: 280kcalProtein: 3gFat: 14gFiber: 1g

Notes

Tip 1: For extra clean slices, chill the cake for 30 minutes before cutting and wipe the knife clean between each cut.
Tip 2: Ensure your cake is 100% cooled before frosting to prevent the frosting from melting.
Tip 3: Store in an airtight container in the refrigerator for up to 4 days.
Keyword coconut cake bars,hostess copycat recipe,pink coconut snowball cake

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