Welcome to the ultimate guide for creating the most delightful Pink Coconut Snowball Cake Bars you’ve ever tasted. This recipe transforms the classic, nostalgic flavor of coconut snowballs into an easy-to-make, shareable bar format. Imagine a soft, tender vanilla cake base, slathered in a fluffy, marshmallow-like frosting, and then completely enveloped in a blanket of sweet, pink-tinted coconut. It’s a dream dessert that’s as beautiful as it is delicious.
Whether you’re planning for a party, a bake sale, or just a special weekend treat, these cake bars are guaranteed to be a showstopper. They have all the charm of the original Hostess Sno Balls but with a homemade goodness you just can’t beat.
Why You’ll Love These Pink Coconut Snowball Cake Bars
- Incredibly Moist & Tender: The cake base is perfectly soft and moist, providing the ideal foundation for the fluffy frosting.
- Fluffy Marshmallow Frosting: The frosting is light, airy, and sweet, perfectly mimicking the classic snowball filling.
- Perfect for Parties: Cut into bars, this recipe is easy to serve and perfect for feeding a crowd at any gathering.
- Visually Stunning: The vibrant pink coconut coating makes these dessert bars a feast for the eyes!
Key Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create something truly special. Here’s what you’ll need to gather.
For the Vanilla Cake
- All-Purpose Flour: Provides the structure for our tender 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 and enhances the overall flavor.
- Unsalted Butter: Use melted butter for a rich, moist crumb.
- Large Eggs: Binds the ingredients together. Ensure they are at room temperature.
- Whole Milk: Adds moisture and richness. Room temperature is key for a smooth batter.
- Vanilla Extract: Pure vanilla extract provides the best flavor.
For the Marshmallow Frosting & Topping
- Unsalted Butter: Softened butter forms the creamy base of our frosting.
- Powdered Sugar: Sifted to ensure a smooth, lump-free consistency.
- Marshmallow Creme/Fluff: The secret ingredient for that classic snowball filling flavor.
- Vanilla Extract: A dash of vanilla enhances the sweetness.
- Shredded Sweetened Coconut: This is what creates the iconic “snowball” coating.
- Pink or Red Food Coloring: Just a few drops to achieve that beautiful pink hue.
How to Make Pink Coconut Snowball Cake Bars Step-by-Step
Making these Pink Coconut Snowball Cake Bars is a straightforward process. Follow these simple steps for perfect results every time.
Step 1: Prepare and Bake the Cake Base
First, preheat your oven to 350°F (175°C). Grease and flour a 9×13 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, eggs, whole milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix! Pour the batter into your prepared pan and spread it 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.
Step 2: Make the Marshmallow Frosting
While the cake cools, prepare the frosting. In a large bowl, use an electric mixer to beat the softened butter until it’s creamy. Gradually add the powdered sugar, mixing on low speed until combined, then increase the speed and beat until smooth. Add the marshmallow creme and vanilla extract, and beat on high speed for 2-3 minutes until the frosting is light and fluffy.
Step 3: Assemble and Coat with Coconut
Now for the fun part! Place the shredded coconut in a shallow dish. Add a few drops of pink food coloring and use a fork or your fingers to toss the coconut until it’s evenly colored. Once the cake is completely cool, spread the marshmallow frosting evenly over the top. Sprinkle the pink coconut generously over the frosting, pressing down gently to help it adhere. For the best results, chill the cake in the refrigerator for at least 30 minutes before cutting into bars. This will ensure clean, neat slices.
Pro Tips for Perfect Cake Bars
- Room Temperature Ingredients: For the smoothest cake batter and frosting, ensure your eggs, milk, and butter are all at room temperature.
- Do Not Overmix: Mix the cake batter until the ingredients are just combined. Overmixing can lead to a tough, dense cake.
- Cool Completely: Don’t rush the cooling process! Frosting a warm cake will result in a melted mess. Patience is key.
- Toasted Coconut: For a deeper flavor, you can lightly toast half of the coconut before tinting it pink. It adds a wonderful nutty dimension that complements the sweetness. For another great nutty recipe, try these Pecan Caramel Baklava Cups (coming soon).
Flavor Variations to Try
While the classic pink coconut is fantastic, feel free to get creative! Here are a few ideas:
- Lemon Coconut: Add a teaspoon of lemon zest to the cake batter and a tablespoon of fresh lemon juice to the frosting for a bright, zesty twist.
- Chocolate Lover’s Dream: Swap the vanilla cake for a chocolate cake base. For an amazing chocolate filling idea check out our chocolate cake filling recipe (coming soon). The combination is divine.
- Almond Joy Inspired: Add a teaspoon of almond extract to the frosting and sprinkle slivered almonds on top along with the coconut.
Storing Your Pink Coconut Snowball Cake Bars
Store your cake bars in an airtight container in the refrigerator for up to 5 days. They are delicious served chilled or at room temperature. Due to the frosting, it’s best not to leave them out for extended periods, especially in a warm environment. If you’re looking for another dessert that stores well, these Salted Caramel Cracker Bites (coming soon) are a fantastic choice.
Frequently Asked Questions
Absolutely! You can bake the cake a day in advance, cover it, and store it at room temperature. The entire assembled bars can be made a day ahead and stored in the refrigerator, making it a great dessert for party planning.
Yes, you can use unsweetened coconut if you prefer a less sweet dessert. However, traditional ‘snowball’ cakes use sweetened coconut for that classic, nostalgic flavor and texture.
For the cleanest cuts, it is essential to chill the frosted cake in the refrigerator for at least 30 minutes. This helps the marshmallow frosting to set. Use a large, sharp knife, and wipe the blade clean between each cut.
When stored properly in an airtight container in the refrigerator, these cake bars will stay fresh and delicious for up to 5 days.
The pink color comes from adding a few drops of red or pink food coloring to the shredded coconut and tossing it until you achieve your desired shade.
The Perfect Pink Treat for Any Occasion
These Pink Coconut Snowball Cake Bars are more than just a dessert; they’re a conversation starter and a guaranteed crowd-pleaser. The combination of moist cake, fluffy frosting, and sweet coconut is simply irresistible. We know you’ll love making and sharing this delightful recipe. If you try it, let us know how it turned out in the comments below and don’t forget to share it on Pinterest!
Pink Coconut Snowball Cake Bars Recipe
Pink Coconut Snowball Cake Bars: The Ultimate Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 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 bowl, combine the melted butter, eggs, whole milk, and 2 tsp of vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. 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 a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix until smooth. Add the marshmallow creme and 1 tsp vanilla extract, and beat on high speed for 2-3 minutes until light and fluffy.
- Place the shredded coconut in a shallow dish. Add 3-4 drops of pink food coloring and toss with a fork until the coconut is evenly colored.
- Spread the marshmallow frosting evenly over the completely cooled cake. Sprinkle the pink coconut generously over the frosting, pressing down gently to help it adhere.
- Chill the cake in the refrigerator for at least 30 minutes to set the frosting before cutting into bars. This will ensure clean, neat slices.
Notes
Do Not Overmix: Mix the cake batter until the ingredients are just combined. Overmixing can lead to a tough, dense cake.
Cool Completely: Don't rush the cooling process! Frosting a warm cake will result in a melted mess. Patience is key.
