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A lifestyle shot of Pink Coconut Snowball Cake Bars on a white plate, with one bar having a bite taken out to show the moist cake texture inside.

Pink Coconut Snowball Cake Bars Recipe

Create delightful Pink Coconut Snowball Cake Bars with this easy recipe! A moist vanilla cake is topped with fluffy marshmallow frosting and coated in sweet, vibrant pink coconut. Perfect for parties and nostalgic dessert lovers.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 18 bars
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk whole milk recommended
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 7 oz marshmallow creme one standard jar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk as needed
  • 2 cups shredded sweetened coconut
  • 4-5 drops pink or red food coloring

Equipment

  • 1 9x13 inch baking pan
  • 1 Electric mixer
  • 2 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 dry cake ingredients: flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the wet cake ingredients: milk, vegetable oil, egg, and 1 tsp vanilla extract.
  4. 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.
  5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
  6. 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.
  7. 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.
  8. 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.
  9. Once the cake is completely cool, spread the marshmallow frosting evenly over the top.
  10. 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 the best results, ensure your cake is completely cool before frosting to prevent melting.
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.