This Pink Coconut Snowball Cake Bars Recipe is sweet, soft and fun. The bars are covered in coconut and have a light pink color. This Pink Coconut Snowball Cake Bars Recipe is perfect for parties, snacks or dessert tables.
The cake bars are easy to make at home with simple ingredients. The texture is soft and fluffy, with coconut adding a chewy, sweet touch. These Pink Coconut Snowball Cake Bars are loved by kids and adults.
They look pretty, taste amazing, and are perfect for special occasions. This Pink Coconut Snowball Cake Bars Recipe is a delightful treat you can make quickly.
My Experience With This Recipe
I enjoy making this recipe because it is simple and fun. The pink color makes it visually appealing. Coconut adds a sweet, chewy texture. I usually bake it for family gatherings or school snacks. It takes about 30 minutes to prepare and bake.
Everyone loves the soft and sweet flavor. The cake bars hold together well, making them easy to serve. I like sprinkling extra coconut on top for decoration. This recipe is quick, easy and perfect for kids. It is a fun treat to bake and share with friends and family.
Recipe Card Info
- Recipe Name: Pink Coconut Snowball Cake Bars
- Servings: 12 bars
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Course: Dessert / Snack
- Cuisine: American
- Calories: 220 kcal per serving
Equipment List
- Baking pan (8×8 inches)
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or spatula
- Whisk
- Parchment paper
Ingredients You Need for Pink Coconut Snowball Cake Bars
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, plus extra for topping
- 2 tablespoons milk
- 3–4 drops pink food coloring
- ¼ teaspoon salt
Step-by-Step Guide
- Prepare the Pan
Line an 8×8-inch baking pan with parchment paper. This prevents sticking and makes removal easy. - Cream Butter and Sugar
In a bowl, mix softened butter and powdered sugar. Beat until smooth and creamy using a wooden spoon. - Add Vanilla and Milk
Add vanilla extract and milk to butter mixture. Mix until fully combined and creamy. - Add Pink Food Coloring
Drop 3–4 drops of pink food coloring into the mixture. Stir gently to create an even light pink color. - Mix Dry Ingredients
In another bowl, combine flour, salt and shredded coconut. Stir to mix evenly. - Combine Wet and Dry Ingredients
Gradually add dry mixture into the butter mixture. Stir until a soft dough forms. - Transfer to Pan
Press the dough evenly into the prepared baking pan. Flatten the surface with a spatula or your fingers. - Bake the Cake Bars
Bake in a preheated oven at 350°F (175°C) for 18–20 minutes until slightly golden on the edges. - Cool the Cake Bars
Remove from oven and let the bars cool completely in the pan. This helps them set before cutting. - Add Coconut Topping
Sprinkle extra shredded coconut evenly over the top. Press lightly so it sticks to the bars. - Cut into Bars
Once cooled, lift the cake out using parchment paper. Cut into 12 small bars. Serve and enjoy.
Tips to Make the Best Pink Coconut Snowball Cake Bars
- Use fresh, finely shredded coconut for soft texture.
- Don’t overmix the dough to keep it light.
- Press dough evenly into the pan for uniform bars.
- Bake until lightly golden; do not overbake.
- Add more pink coloring for brighter bars if desired.
Common Mistakes to Avoid
- Overbaking, which makes bars dry.
- Not lining the pan with parchment paper.
- Using old or dry coconut, affecting texture.
- Cutting bars before cooling, which causes crumbling.
- Adding too much food coloring, affecting taste.
Serving Suggestions
Serve Pink Coconut Snowball Cake Bars as a dessert or snack. They go well with tea, coffee or milk. Perfect for kids’ lunchboxes, parties or picnics.
You can also gift them in small boxes or wrap in parchment paper. They are soft, chewy and sweet, making them a delightful treat for any occasion.
Variations You Can Try
- Add mini chocolate chips inside for extra sweetness.
- Mix in chopped nuts for crunch.
- Use natural beet juice for pink color instead of food coloring.
- Drizzle melted white chocolate over the bars.
- Add a layer of strawberry jam for fruity flavor.
Storage and Reheating Tips
- Store in an airtight container at room temperature for 3–4 days.
- Keep away from humidity to maintain texture.
- Can be refrigerated for up to a week.
- Avoid freezing as coconut texture may change.
- Wrap bars individually for on-the-go snacks.
Nutrition Information
| Item | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 2 g |
| Fat | 12 g |
| Carbohydrates | 28 g |
| Sugar | 15 g |
| Fiber | 1 g |
Health Benefits
Coconut provides healthy fats and fiber. Using moderate sugar keeps it lighter than some desserts. Homemade bars avoid preservatives and additives.
They provide quick energy and are a fun, colorful treat. This recipe can be a wholesome snack when eaten in moderation.
Pink Coconut Snowball Cake Bars Recipe
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut plus extra for topping
- 2 tablespoons milk
- 3 –4 drops pink food coloring
- ¼ teaspoon salt
Instructions
Prepare the Pan
- Line an 8×8-inch baking pan with parchment paper. This prevents sticking and makes removal easy.
Cream Butter and Sugar
- In a bowl, mix softened butter and powdered sugar. Beat until smooth and creamy using a wooden spoon.
Add Vanilla and Milk
- Add vanilla extract and milk to butter mixture. Mix until fully combined and creamy.
Add Pink Food Coloring
- Drop 3–4 drops of pink food coloring into the mixture. Stir gently to create an even light pink color.
Mix Dry Ingredients
- In another bowl, combine flour, salt and shredded coconut. Stir to mix evenly.
Combine Wet and Dry Ingredients
- Gradually add dry mixture into the butter mixture. Stir until a soft dough forms.
Transfer to Pan
- Press the dough evenly into the prepared baking pan. Flatten the surface with a spatula or your fingers.
Bake the Cake Bars
- Bake in a preheated oven at 350°F (175°C) for 18–20 minutes until slightly golden on the edges.
Cool the Cake Bars
- Remove from oven and let the bars cool completely in the pan. This helps them set before cutting.
Add Coconut Topping
- Sprinkle extra shredded coconut evenly over the top. Press lightly so it sticks to the bars.
Cut into Bars
- Once cooled, lift the cake out using parchment paper. Cut into 12 small bars. Serve and enjoy.
Notes
- Use fresh, finely shredded coconut for soft texture.
- Don’t overmix the dough to keep it light.
- Press dough evenly into the pan for uniform bars.
- Bake until lightly golden; do not overbake.
- Add more pink coloring for brighter bars if desired.
FAQs about Pink Coconut Snowball Cake Bars Recipe
1. Can I make these bars gluten-free?
Yes, substitute all-purpose flour with gluten-free flour for soft, chewy bars.
2. Can I store them for a week?
Yes, keep in an airtight container in the fridge for up to a week.
3. Can I use natural coloring instead of food coloring?
Yes, beet juice or strawberry puree can give a light pink color naturally.
4. Can I add flavors like almond or coconut extract?
Yes, adding a few drops enhances the taste without affecting texture.
5. Can I make smaller bite-sized bars?
Yes, cutting into small squares makes them perfect for parties or lunchboxes.
Final Thoughts
This Pink Coconut Snowball Cake Bars Recipe is easy, fun and delicious. The soft pink color and coconut make it beautiful and tasty. Perfect for parties, snacks or desserts.
Everyone loves the sweet, chewy texture and light flavor. Try this recipe today and enjoy a homemade, colorful and delightful treat that is easy to bake and share.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!