Pink Coconut Snowball Cake Bars

Step-by-step instructions

Let’s get you baking these delightful bars!

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a large bowl, cream together the butter and granulated sugar until it becomes light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Fold in the shredded coconut evenly throughout the batter.
7. Spread the batter evenly into the prepared baking pan.
8. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
9. While the cake cools, mix together powdered sugar, milk, and a few drops of pink food coloring in a small bowl until smooth for the glaze.
10. Once the cake is completely cooled, pour the pink glaze over the top and smooth it out with a spatula.
11. Immediately sprinkle additional shredded coconut over the glaze to mimic snowballs.
12. Allow the glaze to set before cutting into bars.

Best ways to enjoy it

There are several delicious ways to serve your Pink Coconut Snowball Cake Bars! Pair them with a scoop of vanilla ice cream for a delightful dessert experience, or serve them alongside fresh fruit for a more balanced treat. A cup of coffee or tea complements these bars perfectly, especially for an afternoon pick-me-up.

Keeping leftovers fresh

To store your leftover Pink Coconut Snowball Cake Bars, place them in an airtight container at room temperature for up to three days. If you’d like to keep them longer, you can refrigerate them for up to a week. For freezer storage, wrap them tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months. Just thaw at room temperature before serving for the best taste!

Helpful cooking tips

Here are some tips to ensure your bars turn out wonderfully every time:

• Make sure your butter is softened but not melted for the best texture.
• Don’t overmix after adding the flour; a few lumps are okay.
• If you love coconut flavor, consider adding a little coconut extract to the batter.
• For a fun garnish, you could even toast some of the shredded coconut before sprinkling it on the glaze for added flavor and crunch.

Creative twists

Feeling adventurous? Here are some variations to explore:

• Swap the shredded coconut for crushed pineapple for a tropical twist.
• Experiment with different types of food coloring to match party themes or holidays—green for St. Patrick’s Day, or red for Valentine’s Day!
• For a chocolate lover’s version, mix in mini chocolate chips instead of coconut for a double treat.

Common questions

How long does it take to prepare these bars?
The total time to prepare and bake these Pink Coconut Snowball Cake Bars is about 1 hour, including prep and baking time.

Can I substitute the egg?
Yes! For a vegan option, you can replace the egg with 1/4 cup of applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water).

How can I ensure they stay fresh?
Always store them in an airtight container and keep them in a cool, dry place to maintain moisture and flavor. Enjoy your baking!

Pink Coconut Snowball Cake Bars

These delightful bars feature a soft, buttery cake topped with a sweet coconut texture and a luscious pink glaze, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 16 bars

Course: Dessert, Snack

Cuisine: American, Bakery

Calories: 150

Ingredients Method Notes

Ingredients

  

For the cake

• 1 cup unsalted butter, softened Make sure butter is softened but not melted.
• 1 cup granulated sugar
• 1 large egg Can be substituted with 1/4 cup applesauce for a vegan option.
• 1 teaspoon vanilla extract
• 1.5 cups all-purpose flour
• 0.5 teaspoon baking powder
• 0.25 teaspoon salt
• 1 cup sweetened shredded coconut Fold into the batter.

For the glaze

• 0.5 cup powdered sugar
• 2 tablespoons milk Adjust to desired consistency.
• to taste drops pink food coloring Adjust amount as desired.
• to taste additional shredded coconut for topping Sprinkle on top after glazing.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a large bowl, cream together the butter and granulated sugar until it becomes light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Fold in the shredded coconut evenly throughout the batter.
7. Spread the batter evenly into the prepared baking pan.

Baking

1. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.

Glazing

1. While the cake cools, mix together powdered sugar, milk, and a few drops of pink food coloring in a small bowl until smooth for the glaze.
2. Once the cake is completely cooled, pour the pink glaze over the top and smooth it out with a spatula.
3. Immediately sprinkle additional shredded coconut over the glaze to mimic snowballs.
4. Allow the glaze to set before cutting into bars.

Notes

These bars can be served with vanilla ice cream or fresh fruit. Store leftovers in an airtight container for up to 3 days at room temperature, up to a week in the refrigerator, or up to 3 months in the freezer.