Pink Coconut Snowball Cake Bars are soft, sweet, and fun to make. This treat borrows from old-fashioned snowball cookies and turns that flavor into a chewy cake bar. People have made snowball sweets for decades. They appear at holidays, family parties, school events, and bake sales. The pink color and coconut coating make them look festive and special. When you bake these bars, your kitchen will smell like warm coconut and sweet vanilla. The first bite gives a soft, tender crumb, a light chew from coconut, and a touch of buttery sweetness. The coconut on the outside adds a delicate crunch and a fresh, tropical taste. A pale pink glaze or frosting adds a soft tang and pretty color that makes each bar look like a little dessert gem.
This recipe is simple enough for new bakers and trusted enough for experienced cooks who want a quick showstopper. You will feel proud serving a pan of these bars at afternoon tea, a baby shower, or a holiday table. If you enjoy easy party desserts, also try an easy crowd-pleaser recipe to round out a bake sale or potluck menu: easy crowd-pleaser recipe. The pink coconut snowball cake bars are bright, chewy, and full of warm, home-baked comfort. They invite you to bake now.
Why make this recipe
- Simple steps: The method uses one bowl and two pans, so cleanup stays quick.
- Pantry-friendly: Most ingredients are common (flour, sugar, butter, eggs, coconut).
- Fast to serve: Bars bake in one pan and slice easily. No rolling or piping needed.
- Crowd-pleaser: The look and taste suit many events: showers, parties, school treats.
- Beginner friendly: No special technique. Even new bakers can follow visual cues.
Why this version is better:
- Time-saving: This bar form skips shaping each cookie by hand.
- Cost-effective: You use less butter and sugar per serving than many cakes.
- Adjustable: You can change glaze color, add extracts, or swap fillings.
- Texture control: The recipe balances a tender cake inside with a coconut crust outside, for a pleasing contrast.
- Reliable: It uses simple chemical leaveners and clear steps so the result is consistent.
How to make BEST RECIPE for Pink Coconut Snowball Cake Bars Download – Etsy
This recipe turns a standard butter cake into a snowball-style bar with coconut outside and a pink glaze. The main goals: create a tender, moist crumb inside and a coconut-coated surface that adds flavor and texture. We start by creaming butter and sugar. Creaming traps air in the batter. Those tiny air pockets help the cake rise and give a soft crumb. Adding eggs one at a time helps the batter stay smooth and bind the mix. Dry ingredients like flour and baking powder are mixed separately to spread the leavening evenly.
We fold shredded coconut into the batter or press it on top before baking to keep coconut visible and toasting slightly during bake time. Toasted coconut gives a deeper flavor and a light crunch. The pink glaze adds color and a slight tang if you use cream or a bit of lemon; it also helps the coconut stick to the bars. Cooling is important: let the bars cool enough to set so the glaze does not slide off. Chill briefly if you want clean slices. Overall, the method focuses on gentle mixing to avoid tough cake, even batter for even rise, and visual finish with coconut on the surface.
If you need extra party ideas, pair with a small sandwich or slider like the tasty mini sliders recipe for a savory-sweet spread: mini sliders recipe.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk (whole or 2%)
- 2 cups sweetened shredded coconut, divided
- Pink glaze:
- 2 cups powdered sugar
- 2-4 tablespoons milk or cream
- 1/2 teaspoon vanilla
- A few drops red food coloring or natural beet juice for pink
Choosing the best quality:
- Butter: Use unsalted, high-quality butter for pure flavor. If only salted is available, reduce added salt slightly.
- Coconut: Freshly shredded sweetened coconut gives a tender chew. For a richer taste, lightly toast half the coconut before adding.
- Flour: Use all-purpose flour measured by spooning into the cup and leveling. This avoids dense cakes.
- Eggs and milk should be room temperature to mix easily and give an even batter.
Common substitutions:
- Dairy-free: Replace butter with equal coconut oil or dairy-free margarine and use almond milk or oat milk for the milk.
- Gluten-free: Use a 1:1 gluten-free flour blend that includes xanthan gum; texture may be slightly different.
- Lower sugar: Swap half the granulated sugar for coconut sugar and reduce glaze sweetness by using less powdered sugar.
Directions
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Preheat and prepare:
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment or grease well.
- Visual cue: The pan should be evenly greased and parchment should lie flat with no air pockets.
-
Cream butter and sugar:
- In a large bowl, beat softened butter and granulated sugar until pale and light, about 3-4 minutes.
- Look for a lighter color and a fluffy texture. The mix should hold small peaks and look airy.
-
Add eggs and vanilla:
- Add eggs one at a time, beating after each addition. Stir in vanilla.
- The batter should stay smooth and slightly thick. No lumps of egg should appear.
-
Mix dry ingredients:
- Whisk flour, baking powder, and salt in a separate bowl.
- This spreads the leavening and salt evenly. The flour should look uniform with no clumps.
-
Combine wet and dry:
- Add the dry mix and milk to the butter mixture in three parts, alternating, beginning and ending with dry.
- Use a spatula or mixer on low. Stop when just combined. The batter should be thick but spoonable.
-
Add coconut and press in pan:
- Fold 1 cup of shredded coconut into the batter gently. Spread batter into the prepared pan.
- Smooth the top with an offset spatula. Sprinkle remaining 1 cup coconut evenly on top and press lightly so it sticks.
- Visual cue: The top should show coconut covering the surface and the batter edge should reach the pan sides.
-
Bake:
- Bake 25-30 minutes or until a toothpick in the center comes out with a few crumbs, not wet batter.
- Look for golden edges and lightly toasted coconut. The center should spring back when you press lightly.
-
Cool:
- Let the pan cool on a wire rack for 20-30 minutes so the bars set.
- If you glaze too soon, the glaze will slide off. The bars should be warm, not hot, to touch.
-
Make pink glaze:
- Whisk powdered sugar, milk, vanilla, and a few drops of color until smooth. Adjust thickness with milk so glaze coats but does not run off completely.
- Visual cue: The glaze should slowly drip from a spoon in thick ribbons.
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Glaze and finish:
- Pour glaze over cooled bars and spread. Sprinkle a few extra coconut flakes on top for look. Let the glaze set for 15-30 minutes.
- For clean slices, chill 15 minutes then cut into bars with a sharp knife. Wipe knife between cuts for neat edges.
How to serve BEST RECIPE for Pink Coconut Snowball Cake Bars Download – Etsy
- Tea time: Serve small bars on a pretty plate with hot black tea or chamomile. Arrange bars in a circle and dust with extra coconut for a classic look.
- Party platter: Place bars on a tiered tray with fresh berries and mint sprigs. The pink color looks great with blueberries and strawberries.
- Dessert plate: Pair one bar with a scoop of vanilla ice cream and a drizzle of toasted coconut syrup. Add a mint leaf for color.
- Drink pairings: For adults, serve with a light sparkling wine or a coconut rum spritz. For kids, pair with cold milk or pink lemonade.
Plating tips:
- Use a square cutter to make perfect edges.
- Place bars on white or pastel plates to highlight the pink glaze.
- Sprinkle toasted coconut and tiny edible flowers for a professional touch.
How to store BEST RECIPE for Pink Coconut Snowball Cake Bars Download – Etsy
Short-term (fridge):
- Cover the pan tightly with plastic wrap or place bars in an airtight container.
- Store in the fridge for up to 5 days. The cool keeps the glaze firm and the bars moist.
Long-term (freezer):
- Wrap individual bars in plastic wrap, then place in a freezer bag or airtight container.
- Freeze up to 3 months. Label with date.
Best way to reheat:
- From fridge: Bring bars to room temperature for 30 minutes for best texture.
- From freezer: Thaw in the fridge overnight, then warm in a 300°F (150°C) oven for 8-10 minutes covered with foil to avoid browning.
- Microwave: Heat 10-15 seconds per bar on medium, but this can make coconut soft. For best texture, use the oven method.
- Avoid reheating too long; long heat dries the cake. A light warm makes butter notes and coconut aroma return.
Tips to make BEST RECIPE for Pink Coconut Snowball Cake Bars Download – Etsy
- Measure flour correctly: Scoop into the cup and level with a knife to avoid dense bars.
- Do not overmix: Mix until just combined to keep the cake tender.
- Toast some coconut: Toast half the coconut in the oven for 5 minutes to add depth of flavor.
- Use room-temperature eggs and milk: This helps the batter mix evenly.
- Chill briefly before slicing: Cold glaze cuts cleanly and bars hold shape.
- Use an offset spatula: It helps smooth the batter and glaze for a neat finish.
- Check doneness by feel: The center should spring back slightly and not feel liquid.
Common mistakes to avoid:
- Baking at too high a temperature creates dry edges. Use a reliable oven thermometer.
- Pouring glaze on very hot bars melts it away. Let bars cool first.
- Using only frozen coconut will add moisture; use thawed and patted dry.
Variation
- The Deluxe Version: Add a thin layer of jam or lemon curd between batter and top coconut for a fruity surprise. Use raspberry jam for contrast with the pink glaze.
- The Tropical Version: Replace half the milk with coconut milk and add chopped macadamia nuts for a more tropical bite.
- The Chocolate Twist: Stir 1/2 cup cocoa powder into the dry mix and swap half the coconut for toasted coconut chips. Use a pale pink glaze or leave it white.
- The Healthy Version: Use whole wheat pastry flour and reduce sugar by 25%. Use maple syrup in the glaze for a natural sweetener.
FAQs
Q: Can I make these bars ahead of time?
A: Yes. You can bake them a day ahead and keep them covered in the fridge. For longer storage, freeze wrapped bars up to 3 months. Thaw in the fridge before serving.
Q: Why is my cake dense?
A: Likely over-measured flour or overmixing. Make sure to spoon and level flour, and stop mixing once wet and dry ingredients combine.
Q: Can I use fresh coconut?
A: Yes, but fresh coconut has more moisture. Pat it dry or reduce milk slightly so the batter is not too wet.
Q: My glaze is too thin. How to fix it?
A: Add more powdered sugar a little at a time to thicken. If too thick, add milk drop by drop. The glaze should coat a spoon and drip slowly.
Q: Why did the coconut burn on top?
A: The top coconut can toast quickly. If this happens, lower the oven rack or tent the pan with foil partway through baking to prevent over-browning.
Q: Can I make these bars gluten-free?
A: Yes. Use a 1:1 gluten-free flour blend with xanthan gum. Texture may vary; monitor bake time.
Q: How do I get a deep pink color without food dye?
A: Use a small amount of beet juice or freeze-dried strawberry powder. Start with a little; these natural colors are strong.
Conclusion
These Pink Coconut Snowball Cake Bars are an easy, pretty, and tasty dessert that works for many events. They balance a soft cake center with a coconut-crusted exterior and a bright pink glaze for charm. For charming serving ideas and to match these bars to themed tableware, consider a pretty snowball plate from Etsy, like the Snowball Plate on Etsy. If you want a small, simple sweet to serve alongside or for a different flavor, try the easy date-based dessert recipe found in the Three Ingredient Date Fudge Recipe.
Print
Pink Coconut Snowball Cake Bars
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These Pink Coconut Snowball Cake Bars are soft, sweet, and fun to make, blending the flavors of traditional snowball cookies into a chewy cake bar adorned with a pale pink glaze.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk (whole or 2%)
- 2 cups sweetened shredded coconut, divided
- 2 cups powdered sugar (for glaze)
- 2–4 tablespoons milk or cream (for glaze)
- 1/2 teaspoon vanilla (for glaze)
- A few drops red food coloring or natural beet juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment or grease well.
- In a large bowl, beat softened butter and granulated sugar until pale and light, about 3-4 minutes.
- Add eggs one at a time, beating after each addition. Stir in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add the dry mix and milk to the butter mixture in three parts, alternating, beginning and ending with dry.
- Fold 1 cup of shredded coconut into the batter gently and spread batter into the prepared pan.
- Sprinkle remaining 1 cup coconut on top and press lightly so it sticks.
- Bake for 25-30 minutes or until a toothpick comes out with a few crumbs.
- Let bars cool on a wire rack for 20-30 minutes.
- For the glaze, whisk powdered sugar, milk, vanilla, and color until smooth.
- Pour glaze over cooled bars and let set for 15-30 minutes. Cut into bars before serving.
Notes
For clean slices, chill briefly before cutting. Customize the glaze color and textures by adding extracts or different toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cake bars, coconut bars, party dessert, easy baking, festive treats