There is something truly special about these pink coconut snowball cake bars. They capture the essence of childhood treats in every single bite.
I remember staring at the bakery counter as a child, mesmerized by those vibrant, fluffy snack cakes. The combination of soft cake and sweet coconut always felt like a celebration.
Recreating that magic at home has become one of my favorite baking projects. It brings back such warm memories of family gatherings and birthday parties.
While I love many coconut desserts, like these cherry coconut magic bars, this pink version holds a unique charm. The marshmallow frosting adds a creamy texture that is simply irresistible.
Why you’ll love this pink coconut snowball cake bars
- The texture is incredible, combining a tender pink velvet crumb with fluffy marshmallow frosting and chewy coconut.
- They are visually stunning, making them the perfect centerpiece for Valentine’s Day, baby showers, or birthday parties.
- These pink coconut snowball cake bars are surprisingly easy to make, requiring just a simple sheet pan instead of complicated cake layers.
- The nostalgic flavor profile mimics the classic store-bought snack cakes but tastes infinitely better because it is homemade.
- You can easily customize the shade of pink or even change the color entirely to match any party theme.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- Pink gel food coloring
- 1/2 cup unsalted butter (for frosting), softened
- 2 cups powdered sugar
- 1 cup marshmallow creme (fluff)
- 1 tbsp heavy cream
- 2 cups sweetened shredded coconut
Directions
Step 1
Pink coconut snowball cake bars makes every moment feel lush. Preheat your oven to 350°F (175°C) to ensure it is ready for baking. Line a 9×13 inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal later.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Make sure these dry ingredients are well combined and set them aside for now.
Step 3
Grab a large mixing bowl and add the softened butter, vegetable oil, and granulated sugar. Cream these together using a mixer until the mixture looks light and fluffy, which should take about 3 minutes.
Step 4
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and a few drops of pink gel food coloring until you achieve a vibrant pink hue.
Step 5
Gradually add the dry ingredients to the wet mixture in three separate parts, alternating with the buttermilk. Begin and end with the flour mixture for the best texture. Mix until just combined, being careful not to overmix the batter.
Step 6
Pour the pink batter into your prepared pan and use a spatula to smooth the top evenly. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely right in the pan.
Step 7
While the cake cools, you can prepare the pink coconut topping. Place the shredded coconut in a large zip-top bag and add a small drop of pink food coloring. Seal the bag and shake it vigorously until the coconut is evenly tinted pink.
Step 8
Make the frosting by whipping the remaining 1/2 cup of softened butter, powdered sugar, marshmallow creme, and heavy cream. Beat the mixture until it is thick, smooth, and fluffy.
Step 9
Spread the marshmallow frosting evenly over the completely cooled cake. Immediately sprinkle the pink coconut over the frosting, pressing down gently with your hand to make sure it adheres well.
Step 10
Use the parchment paper overhang to carefully lift the cake out of the pan. Slice the cake into squares and serve your beautiful pink coconut snowball cake bars.
Variations, pairings, and serving ideas
Variations
You can easily switch up the color theme for different occasions. Try using blue gel coloring for the cake and coconut to make “blue velvet” bars for a boy’s baby shower. The flavor remains delicious regardless of the hue.
If you love almond flavor, try adding a teaspoon of almond extract to the batter. This pairs beautifully with the cherry-like notes often associated with pink cakes. It adds a sophisticated twist to the nostalgic treat.
For a chocolate version, you can swap a portion of the flour for cocoa powder. A chocolate cake base with pink coconut topping creates a striking visual contrast. It tastes just as good as it looks.
Pairings
These sweet bars pair perfectly with a hot cup of coffee or tea to balance the sugar. The bitterness of the coffee cuts through the marshmallow sweetness beautifully. It makes for a delightful afternoon pick-me-up.
Serve these alongside a fresh fruit platter featuring berries and melon. The fresh acidity of strawberries or raspberries complements the rich buttercream. It adds a refreshing element to the dessert table.
For an extra indulgent treat, serve a bar with a scoop of vanilla bean ice cream. The cold ice cream melting against the soft cake is heavenly. It turns a snack bar into a full plated dessert.
Serving ideas
Arrange the bars on a white ceramic platter to make the pink color pop. Piling them in a pyramid shape creates an inviting and bountiful look. This presentation is perfect for buffet tables.
Place each bar in a decorative cupcake liner for easy handling at parties. This keeps sticky fingers at bay and adds a polished touch. You can match the liners to the pink theme.
Garnish the platter with fresh edible flowers or a few fresh raspberries. This adds a touch of elegance to the whimsical appearance. It bridges the gap between fun snack and fancy dessert.
Storage and make-ahead tips
Storage
Store these bars in an airtight container at room temperature for up to 3 days. The sugar in the frosting helps preserve them well. Keep them away from direct sunlight to prevent the frosting from melting.
If you live in a very warm climate, you may want to store them in the refrigerator. They will last up to a week when chilled. Just let them come to room temperature before serving for the best texture.
You can also freeze the sliced bars for longer storage. Wrap each bar individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.
Make-ahead
You can bake the cake base a day in advance to save time. Wrap the cooled cake pan tightly in plastic wrap and leave it at room temperature. Frost and garnish just before serving.
The tinted coconut can be prepared several days ahead of time. Store it in a sealed bag or jar until you are ready to use it. This makes the final assembly very quick.
If you need to prep for a big event, you can make the entire dish the night before. The flavors often meld nicely after sitting overnight. Just ensure the container is airtight so the cake stays moist.
Common mistakes when making Pink Coconut Snowball Cake Bars
- Do not frost the cake before it has cooled completely, or the marshmallow buttercream will melt and slide off.
- Avoid overmixing the batter after adding the flour, as this can result in a dense and tough cake rather than a tender one.
- Be careful not to add too much food coloring to the coconut at once, or it may become wet and clump together.
- Don’t skip the marshmallow creme in the frosting, as it provides that signature “snowball” flavor and texture.
- Ensure you line the pan with parchment paper, otherwise, the bars can be difficult to remove without breaking.
Final notes
Making these pink coconut snowball cake bars is a joyful experience from start to finish. The vibrant colors and sweet aromas fill the kitchen with happiness. It is a recipe that truly sparks joy.
Don’t be afraid to get creative with the shades of pink you use. Whether you prefer a pastel blush or a hot pink neon, the result will be delicious. It is all about having fun with the process.
I hope these bars become a staple for your celebrations just as they have for mine. Sharing them with friends and family is the best part. Enjoy every sweet, fluffy bite!
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Pink Coconut Snowball Cake Bars
These whimsical bars feature a tender, moist pink velvet cake topped with a fluffy marshmallow buttercream and a generous coating of sweet pink shredded coconut. A nostalgic, homemade twist on the classic snack cake that is perfect for parties and holidays.
- Total Time: 45 minutes
- Yield: 12 bars 1x
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- Pink gel food coloring
- 1/2 cup unsalted butter (for frosting), softened
- 2 cups powdered sugar
- 1 cup marshmallow creme (fluff)
- 1 tbsp heavy cream
- 2 cups sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, vegetable oil, and granulated sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract and a few drops of pink gel food coloring until you reach a vibrant pink hue.
- Gradually add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk, beginning and ending with the flour. Mix until just combined; do not overmix.
- Pour the pink batter into the prepared pan and smooth the top. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- While the cake cools, prepare the pink coconut. Place the shredded coconut in a large zip-top bag with a small drop of pink food coloring. Seal and shake vigorously until the coconut is evenly tinted pink.
- Make the frosting by whipping the remaining 1/2 cup softened butter, powdered sugar, marshmallow creme, and heavy cream until thick and fluffy.
- Spread the marshmallow frosting evenly over the cooled cake. Immediately sprinkle the pink coconut over the frosting, pressing down gently to adhere.
- Lift the cake out of the pan using the parchment paper overhang. Slice into squares and serve.
Notes
Store these bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For the authentic ‘snowball’ taste, the marshmallow creme in the frosting is essential. If you prefer a white coconut topping for contrast, simply skip tinting the coconut pink in step 7.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 385
- Sugar: 32g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg