Welcome to a delightful twist on a nostalgic classic! These Pink Coconut Snowball Cake Bars capture all the magic of the iconic snack cake but in an easy-to-make, shareable bar format. Imagine a soft, tender vanilla cake base, slathered in a fluffy marshmallow frosting, and generously coated in vibrant pink coconut. It’s a visually stunning dessert that tastes even better than it looks, perfect for parties, bake sales, or simply a sweet trip down memory lane. If you’ve been searching for a fun and delicious treat, this Pink Coconut Snowball Cake Bars recipe is your answer.
This recipe transforms a beloved childhood treat into a sophisticated yet simple dessert. Unlike the traditional domed cakes, these bars are incredibly easy to assemble and serve a crowd, making them an ideal choice for any gathering. The combination of moist cake, gooey marshmallow, and sweet coconut is simply irresistible.
What Makes These Pink Coconut Snowball Cake Bars So Special?
Beyond the nostalgia, this recipe stands out for its simplicity and incredible flavor. Here’s why you’ll find yourself making these bars again and again:
- Perfectly Portioned: The bar format makes them easy to cut, serve, and enjoy without the fuss of individual cakes.
- Incredibly Moist Cake: We use a simple, oil-based vanilla cake that stays soft and tender for days.
- Fluffy Marshmallow Frosting: This homemade frosting is light, airy, and has the perfect marshmallow flavor without being overly sweet.
- Visually Stunning: The bright pink coconut makes these bars a showstopper on any dessert table. They are perfect for birthdays, baby showers, or Valentine’s Day.
- Easy to Make Ahead: You can easily prepare these bars a day in advance, making party prep a breeze. For another great make-ahead dessert, try this No-Bake Marshmallow Cheesecake.
Key Ingredients for Success
This recipe uses simple pantry staples to create something truly magical. Let’s break down the components.
For the Vanilla Cake Bars:
- All-Purpose Flour: Provides the structure for our tender cake.
- Granulated Sugar: For the perfect amount of sweetness.
- Baking Powder: The leavening agent that makes the cake light and fluffy.
- Salt: Balances all the flavors.
- Milk: Adds moisture and richness. Whole milk is preferred.
- Vegetable Oil: The secret to an ultra-moist cake that doesn’t dry out.
- Egg: Binds the ingredients together.
- Vanilla Extract: Provides a warm, classic flavor base.
For the Marshmallow Frosting & Pink Coconut Topping:
- Unsalted Butter: The base of our creamy frosting. Ensure it’s softened to room temperature.
- Powdered Sugar: Thickens the frosting and makes it sweet. Sift it to avoid lumps. If you’re out, you can make your own powdered sugar frosting substitute.
- Marshmallow Creme/Fluff: This is what gives the frosting its signature “snowball” flavor and texture.
- Vanilla Extract & Milk: To flavor and adjust the consistency of the frosting.
- Shredded Sweetened Coconut: The iconic outer coating.
- Pink or Red Food Coloring: To give the coconut its beautiful pink hue. Gel food coloring provides the most vibrant color.
Step-by-Step Guide to Making Pink Coconut Snowball Cake Bars
Follow these simple steps to create your own delightful batch of cake bars. We’ll walk through making the cake, whipping up the frosting, and assembling the final product.
1. Prepare the Cake Batter
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, whisk the milk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix!
2. Bake the Cake
Pour the batter into your prepared pan and spread it into an even layer. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan. This is a crucial step – a warm cake will melt the frosting.
3. 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 sifted powdered sugar, mixing on low speed until combined, then increase the speed and beat until smooth. Add the marshmallow creme and vanilla, and beat until light and fluffy. If the frosting is too stiff, add milk one tablespoon at a time until you reach a spreadable consistency.
4. Color the Coconut
Place the shredded coconut in a zip-top bag. Add a few drops of pink or red food coloring. Seal the bag and shake vigorously until the coconut is evenly colored. Add more coloring, one drop at a time, until you achieve your desired shade of pink.
5. Assemble Your Pink Coconut Snowball Cake Bars
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 cleanest cuts, chill the bars in the refrigerator for at least 30 minutes before slicing. This dessert is a showstopper, much like a beautiful citrus berry burnt cheesecake (coming soon) which also wows a crowd.
Pro Tips for Recipe Perfection
- Don’t Overmix the Batter: Overmixing develops gluten, which can result in a tough, dense cake. Mix only until the flour streaks disappear.
- Room Temperature Ingredients: For the smoothest frosting, make sure your butter is properly softened.
- Toast the Coconut (Optional): For a deeper flavor, you can toast half of the coconut in a dry skillet over medium heat before coloring it. It adds a wonderful nutty dimension.
- Clean Slices: For perfectly clean squares, use a large, sharp knife. Wipe the blade clean with a damp paper towel between each cut.
How to Store Your Cake Bars
Store your Pink Coconut Snowball Cake Bars in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, you can store them in the refrigerator, but let them sit at room temperature for about 15-20 minutes before serving to allow the cake and frosting to soften slightly.
Yes, absolutely! These bars are great for making ahead. You can bake the cake and store it, tightly covered, at room temperature for up to two days before frosting and serving. The fully assembled bars can be stored in an airtight container for up to 3 days.
While this vanilla cake is designed to be perfectly moist and sturdy, you could substitute it with a chocolate cake for a Hostess Cupcake-inspired version. Simply swap the vanilla cake portion of the recipe with your favorite chocolate sheet cake recipe.
Yes, you can freeze these bars. For best results, freeze them uncut in the pan, wrapped tightly in plastic wrap and then foil, for up to 2 months. Thaw in the refrigerator overnight before slicing and serving.
For the most even color, place the shredded coconut in a zip-top bag, add a few drops of gel food coloring, seal, and shake vigorously. Gel coloring provides a more vibrant hue than liquid coloring without adding extra moisture.
Store the bars in a single layer in an airtight container at room temperature for up to 3 days. If you live in a very warm or humid climate, you may prefer to store them in the refrigerator to keep the frosting firm.
Yes, absolutely! These bars are great for making ahead. You can bake the cake and store it, tightly covered, at room temperature for up to two days before frosting and serving. The fully assembled bars can be stored in an airtight container for up to 3 days.
While this vanilla cake is designed to be perfectly moist and sturdy, you could substitute it with a chocolate cake for a Hostess Cupcake-inspired version. Simply swap the vanilla cake portion of the recipe with your favorite chocolate sheet cake recipe.
Yes, you can freeze these bars. For best results, freeze them uncut in the pan, wrapped tightly in plastic wrap and then foil, for up to 2 months. Thaw in the refrigerator overnight before slicing and serving.
For the most even color, place the shredded coconut in a zip-top bag, add a few drops of gel food coloring, seal, and shake vigorously. Gel coloring provides a more vibrant hue than liquid coloring without adding extra moisture.
Store the bars in a single layer in an airtight container at room temperature for up to 3 days. If you live in a very warm or humid climate, you may prefer to store them in the refrigerator to keep the frosting firm.
A Sweet Treat to Share
These Pink Coconut Snowball Cake Bars are more than just a dessert; they’re a delightful experience meant to be shared. They bring a touch of whimsy and a lot of flavor to any occasion. We know you’ll love making and sharing this recipe. If you do, please leave a comment below or share a photo of your beautiful creations on Pinterest!
Pink Coconut Snowball Cake Bars Recipe
Pink Coconut Snowball Cake Bars 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 dry cake ingredients: flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the wet cake ingredients: milk, vegetable oil, egg, and 1 tsp vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Pour the 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.
- While the cake cools, make the frosting. In a large bowl with an electric mixer, beat the softened butter until creamy. Gradually add the sifted powdered sugar and beat until smooth.
- Add the marshmallow creme and 1 tsp vanilla extract to the frosting mixture. Beat until light and fluffy. If needed, add 1-2 tbsp of milk to reach a smooth, spreadable consistency.
- Place the shredded coconut in a zip-top bag. Add the food coloring, seal the bag, and shake until the coconut is evenly colored pink.
- Once the cake is completely cool, spread the marshmallow frosting evenly over the top.
- Sprinkle the pink coconut generously over the frosting, pressing down lightly to help it adhere. Chill for at least 30 minutes before slicing and serving.
Notes
For clean slices, wipe your knife with a damp cloth between cuts.
Store leftovers in an airtight container at room temperature for up to 3 days.
