Prep Time: ~20 minutes
Bake Time: ~25–30 minutes
Total Time: ~50 minutes
Yield: ~12–16 bars
Introduction
Pink Coconut Snowball Cake Bars are festive, tender cake squares packed with sweet coconut flavor and finished with a cheerful pink glaze. These bars combine soft, moist cake with holiday flair — perfect for dessert tables, seasonal celebrations, or anytime you want a fun, tropical-tinged treat.
Why These Cake Bars Are So Loved
These cake bars balance a moist, coconut-infused base with a smooth, sweet pink icing and extra coconut on top. The gentle pastel color makes them eye-catching and festive, while shredded coconut brings flavor and texture to every bite. They’re easy to slice and share, making them ideal for gatherings or gifting.
Ingredients You’ll Need
For the Cake Base
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Sweetened shredded coconut
- Optional: coconut extract (for extra flavor)
For the Pink Glaze
- Powdered sugar
- Milk (or coconut milk)
- Drop of red or pink food coloring
- Optional: vanilla extract
For the Topping
- Additional shredded coconut
- Optional: festive sprinkles or edible glitter
The Art of Pink Coconut Snowball Cake Bars
The key to these cake bars is a cake that stays soft and moist without being dense, allowing shredded coconut to shine. The pink glaze adds a sweet, vibrant finish while tying together the tropical flavors. Extra coconut on top enhances texture and gives these bars extra appeal.
Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 350°F (175°C).
Line an 8×8-inch or 9×9-inch baking pan with parchment paper or grease lightly.
2. Mix Dry Ingredients
In a bowl, whisk together:
- All-purpose flour
- Baking powder
- Salt
3. Cream Butter & Sugar
In a separate bowl, beat softened butter and sugar until light and fluffy.
4. Add Eggs & Flavorings
Add eggs one at a time, mixing after each addition.
Stir in vanilla extract and optional coconut extract.
5. Combine Wet & Dry
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Fold in shredded coconut.
6. Bake
Spread batter evenly in the prepared pan.
Bake 25–30 minutes, until a toothpick inserted in the center comes out clean.
7. Make the Pink Glaze
In a small bowl, whisk together powdered sugar and milk until smooth.
Add a drop of pink food coloring and mix until evenly tinted.
Stir in vanilla extract if using.
8. Ice & Top
Once the bars are slightly warm or fully cooled, drizzle or spread the pink glaze over the top.
Sprinkle with additional shredded coconut and optional sprinkles.
9. Cut & Serve
Let the glaze set, then cut into squares and serve.
Tips for Best Results
- Use room-temperature ingredients for smoother mixing.
- Avoid overmixing the batter once the flour goes in to keep the bars tender.
- Adjust the milk in the glaze to reach your preferred thickness.
- Add coconut to the top while the glaze is still wet so it sticks well.
Creative Variations
- Tropical Punch: add small crushed pineapple pieces to the batter.
- White Chocolate Drizzle: finish with white chocolate drizzles over the pink glaze.
- Citrus Zest: add lemon or lime zest for extra brightness.
- Nut Crunch: sprinkle toasted almonds or macadamia nuts on top.
- Berry Swirl: swirl raspberry or strawberry purée into the glaze.
Storage & Freshness
Store cake bars in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate up to 5 days and bring to room temperature before serving.
Conclusion
Pink Coconut Snowball Cake Bars are tender, festive, and full of sweet flavor. With a soft coconut base and cheerful pink glaze, they’re perfect for holidays, parties, or any time you want a delightful dessert with tropical flair.
