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Pink Coconut Snowball Cake Bars

These soft, sweet cake bars are a delightful twist on traditional snowball cookies, featuring a chewy texture, a crunchy coconut exterior, and a bright pink glaze.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, softened Use high-quality butter for the best flavor.
  • 1.5 cups granulated sugar You can substitute half for coconut sugar for a lower-sugar version.
  • 3 large eggs, room temperature Use room temperature for even mixing.
  • 2 teaspoons vanilla extract For additional flavor, consider using almond extract.
  • 2.5 cups all-purpose flour Measured correctly to avoid dense bars.
  • 2 teaspoons baking powder Ensure it's fresh for proper leavening.
  • 0.5 teaspoon salt If using salted butter, reduce the amount slightly.
  • 0.75 cup milk (whole or 2%) For a dairy-free version, substitute with almond or oat milk.
  • 2 cups sweetened shredded coconut, divided Consider toasting half for added flavor.
For the pink glaze
  • 2 cups powdered sugar Gradually adjust for desired thickness.
  • 2-4 tablespoons milk or cream Use to adjust the glaze consistency.
  • 0.5 teaspoon vanilla Optional: can also use almond extract.
  • a few drops red food coloring or natural beet juice for pink Adjust to achieve desired color.

Method
 

Preheat and prepare
  1. Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment or grease well.
Cream butter and sugar
  1. In a large bowl, beat softened butter and granulated sugar until pale and light, about 3-4 minutes.
Add eggs and vanilla
  1. Add eggs one at a time, beating after each addition. Stir in vanilla.
Mix dry ingredients
  1. Whisk flour, baking powder, and salt in a separate bowl.
Combine wet and dry
  1. Add the dry mix and milk to the butter mixture in three parts, alternating, beginning and ending with dry.
  2. Stop when just combined; the batter should be thick but spoonable.
Add coconut and press in pan
  1. Fold 1 cup of shredded coconut into the batter gently. Spread batter into the prepared pan and smooth the top.
  2. Sprinkle remaining coconut evenly on top and press lightly so it sticks.
Bake
  1. Bake for 25-30 minutes or until a toothpick in the center comes out with a few crumbs.
Cool
  1. Let the pan cool on a wire rack for 20-30 minutes so the bars set.
Make pink glaze
  1. Whisk powdered sugar, milk, vanilla, and a few drops of color until smooth.
Glaze and finish
  1. Pour glaze over cooled bars, spread, and let set for 15-30 minutes before slicing.

Notes

To ensure clean slices, chill bars for 15 minutes before cutting. Use a sharp knife and wipe between cuts for neat edges.