If you have a love for vibrant, delightfully sweet treats, you’re going to adore this Pink Coconut Snowball Cake Bars Recipe. These bars combine a moist, softly pink vanilla cake base with a luscious coconut topping that’s tender and just the right amount of sweet. Every bite offers a feast of textures—from the fluffy crumb of the cake to the chewy, coconut-packed glaze on top. This recipe is a crowd-pleaser that’s perfect for celebrations or just brightening up an ordinary day with a splash of color and flavor. Trust me, once you try this Pink Coconut Snowball Cake Bars Recipe, it’ll quickly become a beloved staple in your baking repertoire.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a joy in itself because each one brings something special to the table. From the comforting vanilla cake mix foundation to the golden melted butter whisked into the coconut topping, these simple essentials blend perfectly to create both the stunning pink hue and that irresistible tropical flavor.
- Vanilla cake mix: The base of the bars, bringing lightness and a subtle vanilla flavor.
- Eggs: Provide structure and richness to hold the cake together.
- Vegetable oil: Keeps the cake moist and tender.
- Milk: Adds moisture and smoothness to the batter.
- Vanilla extract: Enhances the overall aroma and flavor depth.
- Pink food coloring: Gives the cake its eye-catching, pretty pink shade.
- Sweetened condensed milk: The magic ingredient creating a sticky, creamy coconut topping.
- Shredded coconut: Adds chewy texture and authentic coconut flavor.
- Butter: Melted into the topping to add richness and help everything meld beautifully.
- Optional extra shredded coconut: Perfect for sprinkling on top to enhance coconut’s presence and texture.
- Optional white chocolate: Melted and drizzled for a luscious finishing touch and added sweetness.
How to Make Pink Coconut Snowball Cake Bars Recipe
Step 1: Prepare Your Baking Pan
First, preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to ensure easy removal and perfect edges for your cake bars. This step sets a solid foundation for your beautifully pink cake to bake evenly and come out just right.
Step 2: Mix the Cake Batter
In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, milk, vanilla extract, and a few drops of pink food coloring. Whisk everything together until the batter is smooth and evenly tinted a lovely shade of pink. This vibrant batter is the start of the magic that makes the Pink Coconut Snowball Cake Bars Recipe so unforgettable.
Step 3: Bake the Cake Base
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. The cake should be springy and slightly golden at the edges — the perfect base for your coconut topping.
Step 4: Make the Coconut Topping
While the cake is baking (or shortly after it comes out), mix together sweetened condensed milk, shredded coconut, and melted butter in a bowl. This luscious coconut mixture will create the iconic snowball effect atop the tender cake layer.
Step 5: Top and Finish Baking
Spread the coconut topping evenly over the warm cake base. Return the pan to the oven and bake for an additional 10 to 12 minutes. This final bake gives the coconut topping a light golden color and allows it to set nicely, blending sweet richness with a chewy coconut punch.
Step 6: Cool and Slice
Once out of the oven, let your Pink Coconut Snowball Cake Bars cool completely in the pan. This cooling step is key to ensuring the bars hold together when you slice them into perfect squares. Optional but highly recommended — drizzle with melted white chocolate and sprinkle extra shredded coconut on top for a stunning presentation.
How to Serve Pink Coconut Snowball Cake Bars Recipe
Garnishes
Enhance your bars by adding a final flourish of shredded coconut or a delicate drizzle of melted white chocolate for extra richness and visual appeal. These simple garnishes elevate the dessert’s look and add a luxurious texture contrast that’s irresistible.
Side Dishes
These bars pair wonderfully with a scoop of creamy vanilla ice cream or a dollop of whipped cream, adding a cool and silky counterpoint to the sweetness and texture of the bars. Fresh berries or a tropical fruit salad can also bring refreshing brightness to the plate.
Creative Ways to Present
Try serving these Pink Coconut Snowball Cake Bars Recipe on a decorative platter dusted with powdered sugar or shredded coconut for a festive look. They also make adorable layered desserts in clear jars or glasses when cut smaller, allowing those pink layers and coconut topping to shine through beautifully.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Pink Coconut Snowball Cake Bars covered at room temperature for up to two days or refrigerate them in an airtight container for up to five days. Chilling helps maintain their fresh texture and flavor, especially if you’ve added a white chocolate drizzle.
Freezing
These bars freeze beautifully! Wrap them tightly in plastic wrap and place them in a freezer-safe container for up to three months. When you’re ready to enjoy, thaw them overnight in the refrigerator to preserve their moist, tender consistency.
Reheating
If you’d like to enjoy these bars warm, just microwave a slice for about 15 to 20 seconds or warm them gently in a low oven. This briefly brings out the coconut aroma and softens the white chocolate drizzle without drying out the cake.
FAQs
Can I use homemade cake batter instead of the box mix?
Absolutely! Using a homemade vanilla batter will add an extra personal touch and can make the bars even more flavorful. Just ensure the consistency is similar so the bars bake properly.
Is there a dairy-free way to make this recipe?
Yes, you can substitute dairy-free milk like coconut or almond milk, use vegetable oil instead of butter, and find a dairy-free condensed milk alternative. This will keep the tropical vibe intact while accommodating dietary needs.
Can I use unsweetened coconut instead of sweetened shredded coconut?
Using unsweetened shredded coconut is possible, but the bars will be less sweet overall. You might want to add a teaspoon of sugar to the coconut topping to maintain the balance of flavors.
Why is the pink color important in this recipe?
The pink tint isn’t only visually delightful but also gives these bars a cheerful, festive feel that makes them especially popular at parties or themed events. It’s part of what makes the Pink Coconut Snowball Cake Bars Recipe so memorable and fun.
How thick should the bars be cut?
Cut your bars into modest squares, about 2 inches each side. This size offers the perfect balance of cake to topping in every bite and makes them easy to serve and enjoy as hand-held treats.
Final Thoughts
There is something truly special about the Pink Coconut Snowball Cake Bars Recipe that lifts your spirits with its bright color and irresistible coconut topping. Whether you’re baking for a holiday, a party, or just to brighten up a regular afternoon, these bars bring joy to the table. Give this recipe a try—you’ll soon find it’s the kind of dessert everyone requests again and again!
Print
Pink Coconut Snowball Cake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Total Time: 52 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Pink Coconut Snowball Cake Bars featuring a moist vanilla cake base infused with a hint of pink food coloring and topped with a luscious, golden coconut topping. Finished with an optional drizzle of white chocolate and extra shredded coconut, this dessert is perfect for festive occasions or a sweet treat anytime.
Ingredients
For the cake base:
- 1 box vanilla cake mix (15.25 oz / 432 g)
- 3 large eggs
- ½ cup (120 ml) vegetable oil
- 1 cup (240 ml) milk
- 1 tsp (5 ml) vanilla extract
- A few drops of pink food coloring
For the coconut topping:
- 1 can sweetened condensed milk (14 oz / 397 g)
- 2 cups (160 g) shredded coconut
- ¼ cup (60 g) butter, melted
Optional garnish:
- Extra shredded coconut
- White chocolate drizzle
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch (23×33 cm) baking pan with parchment paper to prevent sticking and make cleanup easier.
- Mix Cake Batter: In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, milk, vanilla extract, and a few drops of pink food coloring. Stir until the batter is smooth and evenly colored.
- Bake Cake Base: Pour the prepared batter into the lined baking pan and spread it evenly. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Prepare Coconut Topping: While the cake is baking, mix the sweetened condensed milk, shredded coconut, and melted butter in a separate bowl until well combined.
- Apply Topping: Once the cake base is baked, carefully spread the coconut topping mixture evenly over the warm cake to ensure it adheres well.
- Final Bake: Return the cake with the topping to the oven and bake for an additional 10–12 minutes, or until the topping is lightly golden and set.
- Cool and Slice: Remove the cake from the oven and let it cool completely in the pan. Once cool, slice into bars for serving.
- Optional Garnish: For an extra touch, drizzle melted white chocolate over the bars and sprinkle with additional shredded coconut before serving.
Notes
- Ensure the cake is fully cooled before slicing to maintain bar integrity.
- Use fine shredded coconut for a better texture in the topping.
- For a less sweet option, reduce sweetened condensed milk slightly.
- Drizzling white chocolate is optional but adds a beautiful finish and extra sweetness.
- Store leftover cake bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
