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 coconut flavor and finished with a swirl of pink icing and sweet coconut topping. Lightly spiced and beautifully colored, these cake bars bring holiday cheer or everyday sweetness to dessert tables, bake sales, and celebrations big and small.
Why These Cake Bars Are So Loved
These bars balance moist, coconut-infused cake with a cheerful pink glaze and extra coconut texture on top. The gentle pink hue adds festive flair while the tender crumb and tropical notes make each bite comforting yet fun. They’re easy to make and slice into shareable portions.
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: a splash of coconut extract
For the Pink Glaze
- Powdered sugar
- Milk (or coconut milk)
- A drop of red or pink food coloring
- Optional: vanilla extract
For the Topping
- Additional sweetened shredded coconut
- Optional: sprinkles or edible glitter for extra festive look
The Art of Pink Coconut Snowball Cake Bars
The key to these cake bars is a moist, flavorful base that stays soft even when cut into squares. Coconut adds tropical aroma and texture, while a pastel-pink glaze brings color and sweetness. Topping with extra coconut before serving enhances both look and mouthfeel.
Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 350°F (175°C).
Line a square baking pan (8×8 or 9×9) with parchment paper or grease it lightly.
2. Mix Dry Ingredients
In a bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
3. Cream the Butter & Sugar
In a separate large 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 with Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in shredded coconut.
6. Bake the Cake Bars
Spread batter evenly into the prepared pan.
Bake 25–30 minutes, or 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.
8. Ice & Top
When the bars are just warm or cooled slightly, drizzle the pink glaze on top.
Sprinkle with additional shredded coconut and optional festive sprinkles.
9. Cut & Serve
Allow glaze to set, then cut into squares and serve.
Tips for Best Results
- Use room-temperature ingredients for even mixing.
- Do not overmix once flour is added — keeping the batter tender.
- Adjust milk in the glaze for thinner or thicker consistency.
- Add coconut to the top while glaze is still wet so it sticks well.
- Chill briefly to set the glaze before slicing.
Creative Variations
- Tropical Twist: add small diced pineapple bits to the batter.
- White Chocolate Drizzle: top with white chocolate alongside the pink glaze.
- Lime Zest: add a touch of lime zest for citrus brightness.
- Almond Coconut: stir in chopped toasted almonds.
- Berry Swirl: swirl raspberry or strawberry puree into the glaze.
Storage & Freshness
Store cake bars in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days; bring to room temperature before serving.
Conclusion
Pink Coconut Snowball Cake Bars are cheerful, moist, and delightfully sweet — a perfect treat for holiday gatherings, summer parties, or anytime you want a flavorful dessert with tropical flair and festive color
