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A close-up, eye-level shot of a perfectly cut pink coconut snowball cake bar on a white plate, highlighting the tender cake crumb.

Pink Coconut Snowball Cake Bars: The Ultimate Recipe

Discover the ultimate Pink Coconut Snowball Cake Bars recipe! A moist vanilla cake, fluffy marshmallow frosting, and a sweet pink coconut coating make these bars an irresistible, crowd-pleasing dessert perfect for any occasion.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, combine the melted butter, eggs, whole milk, and 2 tsp of vanilla extract.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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.