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A close-up shot of a single pink coconut cake bar, highlighting the soft texture of the cake and the fluffy marshmallow frosting.
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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups All-Purpose Flour
  • 1 1/2 cups Granulated Sugar
  • 3 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter softened
  • 1 Large Egg
  • 1 cup Whole Milk
  • 1 tsp Vanilla Extract
  • 4-5 drops Pink Gel Food Coloring
  • 1 jar (7 oz) Marshmallow Fluff
  • 1/4 cup Unsalted Butter softened
  • 1 cup Powdered Sugar
  • 1/2 tsp Vanilla Extract
  • 2 cups Sweetened Shredded Coconut

Equipment

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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, whisk the softened butter until creamy. Add the egg, milk, and vanilla extract, mixing until just combined.
  4. Add a few drops of pink gel food coloring to the wet ingredients and mix until you achieve your desired shade of pink.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
Keyword coconut snowball recipe,hostess sno balls copycat,pink cake bars

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