Ingredients
Scale
- 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