Imagine a dessert that makes you smile before you even take a bite—that’s exactly what these Pink Coconut Snowball Cake Bars do. Soft, fluffy, and lightly sweet with a playful pink color, each bar is topped with chewy, coconut goodness that feels like a little hug in every bite.
Whether you’re a beginner baker or just looking for a colorful dessert to impress your friends, these Pink Coconut Snowball Cake Bars are a guaranteed hit. With a creamy base, sweet coconut, and just the right hint of pink, they’re like a festive snowball you don’t have to wait for winter to enjoy.
Table of Contents
Why These Cake Bars Are So Popular
Pink Coconut Snowball Cake Bars are more than just pretty; they’re fun, flavorful, and versatile. They combine the chewiness of shredded coconut with a soft, cake-like base, making them perfect for dessert tables or snack plates. Unlike traditional layered cakes, these bars are easy to slice, serve, and share, which is why they’ve become a favorite for celebrations and casual treats alike.
Key Ingredients That Make Them Irresistible
The magic comes from simple, accessible ingredients. You’ll need a basic cake base (flour, sugar, eggs, and butter), sweetened shredded coconut, and a bit of vanilla for flavor. The pink coloring can come from food coloring or natural alternatives like strawberry puree. Optional extras, such as white chocolate drizzle or sprinkles, add charm without complicating the recipe. These ingredients come together to create a dessert that’s visually appealing, sweet, and satisfyingly textured.
Ingredients for Pink Coconut Snowball Cake Bars
Essential Ingredients
These ingredients are simple, easy to find in most US kitchens, and keep the recipe approachable for beginner bakers. You can also customize the pink color and add optional toppings to make the bars extra festive.
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | For the soft cake base |
| Granulated sugar | 1 cup | Adds sweetness |
| Unsalted butter | 1/2 cup (1 stick), melted | Can substitute with ghee or vegetable oil |
| Large eggs | 3 | Room temperature for better mixing |
| Vanilla extract | 2 teaspoons | Adds flavor depth |
| Baking powder | 2 teaspoons | Helps cake rise |
| Salt | 1/4 teaspoon | Balances sweetness |
| Shredded sweetened coconut | 1 1/2 cups | For the snowball topping |
| Pink food coloring | 1-2 drops | Adjust for desired hue, optional |
| Powdered sugar | 1/2 cup | Optional, for extra sweetness on top |
| White chocolate chips | 1/2 cup | Optional for drizzle or mix-in |
| Heavy cream | 2 tablespoons | Optional, for topping drizzle |
How to Make Pink Coconut Snowball Cake Bars
Preparing the Cake Base
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan or lining it with parchment paper. In a large mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. In a separate bowl, whisk together 1 cup granulated sugar, 1/2 cup melted butter, 3 large eggs, and 2 teaspoons vanilla extract until smooth. Gradually add the dry ingredients into the wet mixture and stir until fully incorporated. The batter should be thick but smooth, ready to spread evenly in your prepared pan.
Adding the Pink Color and Coconut Topping
If you want that signature pink hue, add 1–2 drops of pink food coloring to the batter and fold gently until the color is uniform. Sprinkle 1 1/2 cups of sweetened shredded coconut evenly over the top. For extra sweetness or visual appeal, you can also sprinkle 1/2 cup powdered sugar or white chocolate chips over the coconut. This creates a fluffy, snowball-like appearance once baked.
Baking the Cake Bars
Place the baking pan in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the coconut topping — it should be lightly golden but not browned. Once done, remove the pan from the oven and let it cool for at least 15–20 minutes. This ensures the bars hold together when sliced and makes them easier to serve.
Finishing Touches
Once cooled, you can drizzle the bars with a little melted white chocolate or add a dusting of powdered sugar for a polished look. Slice the bars into squares or rectangles, and serve as a festive dessert or sweet snack. These Pink Coconut Snowball Cake Bars are soft, chewy, and visually stunning, perfect for family gatherings, parties, or just a fun treat for yourself.
Try our Sugar Cookie Fudge for more quick recipe ideas.
Tips and Tricks for Perfect Pink Coconut Snowball Cake Bars
How to Customize the Pink Color and Flavor
You can adjust the pink color by using more or fewer drops of food coloring, or even substitute natural options like strawberry puree for a subtle pink tint and a fruity flavor. Adding vanilla extract enhances the sweetness, while a hint of almond extract can give the bars a nutty, aromatic twist. For a playful variation, fold in white chocolate chips or sprinkle crushed freeze-dried strawberries on top for extra texture and color.
Common Mistakes to Avoid
One common mistake is overmixing the batter, which can make the bars dense instead of light and fluffy. Another is baking too long — the coconut topping can brown too much and become dry. Always preheat the oven and keep an eye on the bars in the final 5 minutes to ensure a soft, tender texture. Also, let the bars cool completely before slicing; cutting too early can cause them to crumble.
Storing and Serving the Bars
Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to keep them fresh. They also freeze well — wrap individual bars in plastic wrap and place in a freezer-safe bag for up to 2 months. To serve, let frozen bars thaw for 30–60 minutes at room temperature. These bars are perfect for dessert tables, snack packs, or as a colorful treat for parties and gatherings.
Pair these bars with our Pink Lemonade Thumbprint Cookies for a colorful dessert table.
Print
Pink Coconut Snowball Cake Bars
- Total Time: 40–45 mins
- Yield: 12 1x
Description
Soft, chewy, and beautifully pink, these Pink Coconut Snowball Cake Bars combine shredded coconut, a tender cake base, and optional mix-ins for a festive and irresistible dessert. Perfect for parties, holidays, or a sweet snack anytime.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups shredded sweetened coconut
- 1–2 drops pink food coloring (optional)
- 1/2 cup powdered sugar (optional)
- 1/2 cup white chocolate chips (optional)
- 2 tablespoons heavy cream (optional for drizzle)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix flour, baking powder, and salt in a bowl. In another bowl, whisk sugar, melted butter, eggs, and vanilla. Combine wet and dry ingredients until smooth.
- Add pink food coloring if desired. Spread batter in the pan and sprinkle shredded coconut on top. Add optional powdered sugar or white chocolate chips.
- Bake for 25–30 minutes or until a toothpick comes out clean. Let cool for 15–20 minutes.
- Drizzle with melted white chocolate if desired and cut into bars. Serve and enjoy.
Notes
- Adjust food coloring for intensity or use natural alternatives like strawberry puree.
- Store in an airtight container for up to 3 days, refrigerate for up to 1 week, or freeze individually wrapped for up to 2 months.
- Optional mix-ins include white chocolate, freeze-dried strawberries, or sprinkles for extra flavor and decoration.
- Prep Time: 15 mins
- Cook Time: 25–30 mins
Frequently Asked Questions About Pink Coconut Snowball Cake Bars
Can I make these bars without food coloring?
Yes! You can skip the pink food coloring entirely, or use natural alternatives like strawberry or raspberry puree for a subtle pink tint. The bars will still taste delicious and have the same chewy, coconutty texture.
Can I use unsweetened coconut instead of sweetened?
Absolutely. Using unsweetened shredded coconut will reduce the overall sweetness, so you may want to increase the sugar in the batter slightly to maintain balance. The texture will remain soft and chewy.
Can these bars be made gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or another binder to help the bars hold together. Baking times may vary slightly.
How should I store leftover bars?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individually wrapped bars for up to 2 months. Let frozen bars thaw before serving.
Can I add other toppings or mix-ins?
Yes, you can customize these bars with white chocolate chips, crushed freeze-dried strawberries, sprinkles, or even a drizzle of melted chocolate. Just add toppings before baking or drizzle chocolate after cooling for a decorative finish.
Are these bars suitable for parties and gatherings?
Definitely! These Pink Coconut Snowball Cake Bars are visually stunning and easy to serve. Cut into bite-sized squares for parties, bake in larger pans for family gatherings, or package individually for gifts or snack boxes.
Conclusion
Pink Coconut Snowball Cake Bars are a delightful treat that combines chewy shredded coconut, a soft cake-like base, and a fun, eye-catching pink hue. They’re easy to make, beginner-friendly, and perfect for parties, dessert tables, or a sweet everyday snack. The recipe is versatile, allowing for optional mix-ins like white chocolate, freeze-dried strawberries, or a drizzle of chocolate to elevate the flavor and presentation. With simple pantry ingredients, a short bake time, and a festive look, these bars are a guaranteed hit for both kids and adults.