Get ready to fall in love with these Pink Coconut Snowball Cake Bars! This recipe transforms the nostalgic flavor of classic Hostess Snowball cakes into an easy-to-make, shareable dessert bar. Featuring a soft vanilla cake base, a fluffy marshmallow frosting, and a generous coating of sweet pink coconut, these bars are a guaranteed crowd-pleaser for any occasion, from birthday parties to bake sales.
We’ve designed this recipe to be straightforward and fun to make. You’ll create a simple cake layer, whip up a dreamy, no-fuss frosting, and finish with a vibrant coconut topping. It’s the perfect combination of textures and flavors that will have everyone asking for the recipe.
Why You’ll Love These Pink Coconut Snowball Cake Bars
There are so many reasons to adore this simple yet stunning dessert. If you’re a fan of coconut and marshmallow, this is the treat you’ve been dreaming of. They are not only delicious but also incredibly pretty, making them a fantastic centerpiece for any dessert table.
- Perfectly Portioned: Cutting the cake into bars makes them easy to serve and enjoy.
- Nostalgic Flavor: They capture the beloved taste of classic snowball treats in a homemade form.
- Visually Stunning: The bright pink coconut makes these bars a beautiful addition to any event, especially for Valentine’s Day or Easter. If you love festive desserts, you might also enjoy this delicious Easter dessert dip (coming soon).
- Simple to Make: With clear, step-by-step instructions, even beginner bakers can achieve perfect results.
Key Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create its signature taste and texture. Here’s what you’ll need to have on hand.
For the Cake Bars:
- All-Purpose Flour: Provides the structure for our tender cake base.
- Granulated Sugar: Adds the perfect amount of sweetness.
- Baking Powder: Helps the cake rise and become light and fluffy.
- Salt: Balances the sweetness.
- Unsalted Butter: Use room temperature butter for a smooth, well-incorporated batter.
- Egg: Binds the ingredients together.
- Vanilla Extract: Adds a warm, classic flavor.
- Whole Milk: Provides moisture for a tender crumb.
For the Marshmallow Frosting & Topping:
- Marshmallow Fluff/Creme: The star ingredient for that classic snowball filling flavor.
- Unsalted Butter: Softened to create a creamy, spreadable frosting.
- Powdered Sugar: Thickens the frosting and adds sweetness.
- Shredded Sweetened Coconut: For the iconic snowball coating.
- Pink Food Coloring: To give the coconut its beautiful, vibrant hue.
Step-by-Step Instructions
Follow these simple steps to create your own delightful Pink Coconut Snowball Cake Bars. We’ll walk you through making the cake, preparing the frosting, and assembling the final treat.
Making the Cake Base
- 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.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate large bowl, beat the room temperature butter until creamy. Add the egg and vanilla extract, mixing until well combined.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined—be careful not to overmix.
- Bake the Cake: Pour the batter into your prepared pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Whipping Up the Marshmallow Frosting
- Beat Butter and Fluff: In a large bowl, use an electric mixer to beat the softened butter and marshmallow fluff together until smooth and creamy.
- Add Sugar: Gradually add the powdered sugar, mixing on low speed until it’s fully incorporated. Increase the speed to medium-high and beat for another 2-3 minutes until the frosting is light and fluffy.
Assembling and Chilling
- Frost the Cake: Once the cake is completely cool, spread the marshmallow frosting evenly over the top.
- Color the Coconut: Place the shredded coconut in a zip-top bag. Add a few drops of pink food coloring, seal the bag, and shake vigorously until the coconut is evenly colored.
- Add Topping: Sprinkle the pink coconut generously over the frosted cake, pressing down gently to help it adhere. For a treat with another unforgettable topping, check out this Hot Fudge Sundae Brownie Cheesecake.
- Chill and Cut: Refrigerate the cake for at least 1 hour to allow the frosting to set. This makes cutting into clean bars much easier. Once set, lift the cake from the pan using the parchment paper overhang and cut it into bars.
Pro Tips for Perfect Cake Bars
Want to ensure your Pink Coconut Snowball Cake Bars are bakery-quality? Follow these simple tips from our kitchen.
- Room Temperature Ingredients: For the smoothest batter and frosting, make sure your butter, egg, and milk are at room temperature. This helps them incorporate seamlessly.
- Don’t Overmix the Batter: Mix the cake batter until the ingredients are just combined. Overmixing can develop the gluten in the flour, resulting in a tough cake.
- Cool Completely: Do not frost the cake until it is 100% cool. A warm cake will melt the marshmallow frosting into a sticky mess.
- Toast the Coconut (Optional): For a deeper, nuttier flavor, you can toast half of the coconut. Spread it on a baking sheet and bake at 325°F (165°C) for 5-7 minutes, watching carefully until it’s lightly golden. Let it cool before using.
Flavor Variations & Fun Add-ins
While the classic pink coconut is fantastic, you can easily customize these bars. Here are a few ideas to get you started.
- Chocolate Snowball Bars: Add a 1/4 cup of unsweetened cocoa powder to the cake batter and use white coconut for a classic chocolate snowball look.
- Lemon Coconut Bars: Add 1 tablespoon of lemon zest to the cake batter and 1 teaspoon of lemon extract to the frosting for a bright, citrusy twist.
- Different Colors: Tint the coconut blue, green, or yellow for different holidays or party themes!
Storing Your Coconut Snowball Bars
To keep your bars fresh and delicious, store them in an airtight container in the refrigerator for up to 5 days. The chill helps the frosting stay firm and the cake moist. For longer storage, you can freeze the bars for up to 3 months. For a different but equally delicious baked good, try this amazing recipe for Blueberry Coffee Cake.
Frequently Asked Questions
Yes! These are great to make a day in advance. Prepare them completely, then cover and refrigerate. This actually makes them easier to slice and serve.
Absolutely. To save time, you can use a standard white or vanilla boxed cake mix. Prepare it according to the package directions for a 9×13 inch pan, let it cool, and then proceed with the frosting and topping.
Store them in an airtight container in the refrigerator for up to 5 days. The frosting is soft, so keeping them chilled is best.
Yes, you can substitute the all-purpose flour with a quality 1-to-1 gluten-free baking flour blend. The texture may be slightly different, but it will still be delicious.
The key is to chill the cake for at least one hour after frosting. Use a large, sharp knife, and wipe the blade clean with a damp paper towel between each cut. This prevents the marshmallow frosting from dragging.
Share Your Creations!
We are so excited for you to try this Pink Coconut Snowball Cake Bars recipe! They are truly a delight to make and even more fun to eat. If you make them, please leave a comment below and let us know how they turned out. Don’t forget to share a picture of your beautiful creations on Pinterest!
Pink Coconut Snowball Cake Bars Recipe
Pink Coconut Snowball Cake Bars (The Perfect Party Treat)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang to easily lift the cake out later.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate large bowl, beat the room temperature butter until creamy. Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined—be careful not to overmix.
- Pour the batter into your prepared pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- In a large bowl, use an electric mixer to beat the softened butter and marshmallow fluff together until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed until it's fully incorporated. Increase the speed to medium-high and beat for another 2-3 minutes until the frosting is light and fluffy.
- Once the cake is completely cool, spread the marshmallow frosting evenly over the top.
- Place the shredded coconut in a zip-top bag. Add a few drops of pink food coloring, seal the bag, and shake vigorously until the coconut is evenly colored.
- Sprinkle the pink coconut generously over the frosted cake, pressing down gently to help it adhere.
- Refrigerate the cake for at least 1 hour to allow the frosting to set. This makes cutting into clean bars much easier. Once set, lift the cake from the pan using the parchment paper overhang and cut it into bars.
Notes
Don't Overmix the Batter: Mix the cake batter until the ingredients are just combined. Overmixing can develop the gluten in the flour, resulting in a tough cake.
Cool Completely: Do not frost the cake until it is 100% cool. A warm cake will melt the marshmallow frosting into a sticky mess.
