If you’re on the hunt for a vibrant, delightful treat to brighten up any gathering, the Pink Coconut Snowball Cake Bars Recipe is exactly what you need. These bars are a beautiful blend of moist cake and chewy coconut, all wrapped up in a gorgeous pink hue that’s as fun to look at as it is to eat. The subtle almond and coconut flavors combined with the soft texture make this an irresistible sweet snack that feels like a tropical vacation in every bite.
Ingredients You’ll Need
The magic behind these Pink Coconut Snowball Cake Bars lies in a handful of simple yet carefully chosen ingredients that create an unforgettable balance of flavor and texture. Each component plays its part, from the creamy butter that keeps them moist, to the shredded coconut that adds delightful texture, and the pink food coloring that gives these bars their signature cheerful look.
- 1 cup unsalted butter, softened: Provides a rich, velvety base that keeps the bars moist and tender.
- 2 cups granulated sugar: Sweetens the cake and helps give it a lovely crumb.
- 4 large eggs: Bind the ingredients together and add fluffiness.
- 2 1/2 cups all-purpose flour: The foundation of the cake, ensuring perfect structure.
- 1 tablespoon baking powder: Leavens the cake, giving it that light texture.
- 1/2 teaspoon salt: Balances out the sweetness and enhances all the flavors.
- 1 cup coconut milk: Infuses subtle creaminess and strengthens the coconut flavor.
- 1 teaspoon vanilla extract: Adds warm, aromatic depth to the batter.
- 1/2 teaspoon almond extract: Delivers a hint of nuttiness that pairs beautifully with coconut.
- 1/4 cup pink food coloring: Gives these bars their delightful and eye-catching pink color.
- 3 cups shredded coconut: Provides texture and that signature tropical snowball feel.
How to Make Pink Coconut Snowball Cake Bars Recipe
Step 1: Preheat and Prepare Your Pan
Start your Pink Coconut Snowball Cake Bars Recipe by preheating the oven to 350°F (175°C). Grease a baking pan well to make sure your bars don’t stick and come out perfectly square and easy to slice.
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This step is essential to build the right texture for your bars — it will help create that soft, melt-in-your-mouth crumb everyone loves.
Step 3: Add Eggs One by One
Next, beat in the eggs, adding them one at a time. Mixing well after each egg ensures the batter blends smoothly without separating, giving your bars a perfect rise and beautiful structure.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps evenly distribute the leavening agents and salt throughout the dry ingredients, so every bar has a consistent texture and flavor.
Step 5: Alternate Adding Dry Ingredients and Coconut Milk
Gradually add the flour mixture to the creamed butter and sugar, alternating with the coconut milk, vanilla extract, and almond extract. This technique ensures maximum moisture and even mixing, which results in ultra-soft, flavorful bars.
Step 6: Add Pink Food Coloring
Now, stir in the pink food coloring. Keep mixing until you achieve that perfect pink hue that brings these bars to life, making them just as appealing to the eyes as they are to the taste buds.
Step 7: Fold in Shredded Coconut
Gently fold in the shredded coconut with a spatula. This adds delightful chewiness and reinforces the classic snowball texture, making every bite a tropical treat.
Step 8: Bake and Cool
Pour the batter into your prepared pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the bars to cool completely before slicing to keep their shape and create neat, beautiful squares.
How to Serve Pink Coconut Snowball Cake Bars Recipe
Garnishes
For a little extra sparkle, sprinkle some toasted coconut flakes on top just before serving. You can also dust lightly with powdered sugar or add a dollop of whipped cream to contrast with the pink color and enhance the coconut flavor.
Side Dishes
These cake bars pair beautifully with fresh fruit like pineapple or raspberries to boost the tropical vibes. Serve alongside a cup of hot tea or a creamy latte for an afternoon pick-me-up that feels like a mini beach escape.
Creative Ways to Present
Try stacking the bars on a pastel-colored plate to complement their pink color or arrange them in a lacy doily-lined tray for an elegant touch at brunches and parties. Wrapping individual bars in wax paper tied with a ribbon also makes for charming, homemade gifts.
Make Ahead and Storage
Storing Leftovers
Store your Pink Coconut Snowball Cake Bars in an airtight container at room temperature for up to 3 days. This keeps the bars moist while maintaining their soft texture and flavor.
Freezing
For longer storage, wrap the bars well in plastic wrap and place them in a freezer-safe container. They freeze beautifully for up to a month—just thaw at room temperature before serving to enjoy that fresh-from-the-oven taste.
Reheating
If you like your bars warm, pop them in a preheated oven at 300°F (150°C) for about 5 minutes or microwave for 10-15 seconds. This brings out the freshness and enhances the coconut aroma, making each bite irresistibly cozy.
FAQs
Can I substitute coconut milk with regular milk?
While you can use regular milk, coconut milk adds a subtle creaminess and flavor unique to this recipe. If you’re looking for that distinct coconut snowball taste, it’s best not to skip it.
What if I don’t have pink food coloring?
You can definitely make the bars without food coloring; the flavor will be the same but without the signature pink hue. Alternatively, natural coloring like beet juice could work, but adjust the amount carefully to avoid affecting the texture.
Can I use dessicated coconut instead of shredded?
Shredded coconut provides a pleasant chewiness that’s key to this recipe’s charm. Dessicated coconut is finer and might make the texture less noticeable, but it can still work if that’s what you have on hand.
Are these bars gluten-free?
This Pink Coconut Snowball Cake Bars Recipe calls for all-purpose flour, so it’s not gluten-free as is. However, you could experiment with gluten-free flour blends to suit dietary needs, keeping in mind texture may vary slightly.
How long do these bars last?
Stored properly at room temperature, these bars stay fresh and delicious for about 3 days. If refrigerated, they may last up to a week but might dry out without airtight sealing.
Final Thoughts
Trust me when I say the Pink Coconut Snowball Cake Bars Recipe is a total showstopper for any occasion—from casual tea times to festive celebrations. The bright color, the moist texture, and the tropical flavors combine to create something truly special that’s both comforting and playful. I can’t wait for you to try these bars and enjoy sharing them with friends and family as much as I do!
Print
Pink Coconut Snowball Cake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pink Coconut Snowball Cake Bars recipe combines the tropical flavor of shredded coconut with a soft, moist cake base tinted in a delightful pink hue. Perfect for festive occasions or simply indulging your sweet tooth, these bars are baked to perfection and offer a tender crumb with a burst of coconut goodness in every bite.
Ingredients
Cake Batter
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup pink food coloring
- 3 cups shredded coconut
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a baking pan to ensure the cake bars do not stick.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender texture.
- Add Eggs: Beat in the eggs one at a time, making sure to mix well after each addition to fully incorporate them into the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the creamed butter and sugar mixture alternately with the coconut milk, vanilla extract, and almond extract. This alternating method helps maintain a smooth batter and prevents overmixing.
- Add Pink Food Coloring: Mix in the pink food coloring thoroughly until the batter reaches the desired pink color, creating a beautiful visual appeal.
- Fold in Shredded Coconut: Gently fold in the shredded coconut to distribute it evenly throughout the batter without deflating it.
- Pour Batter and Bake: Pour the prepared batter into the greased baking pan and spread it evenly to promote uniform baking.
- Bake: Bake in the preheated oven for 25-30 minutes until a toothpick inserted into the center comes out clean, indicating the bars are fully cooked.
- Cool and Cut: Allow the cake to cool completely before cutting it into 24 bars to ensure clean, neat pieces.
Notes
- Use full-fat coconut milk for best flavor and moisture in the cake.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Adjust pink food coloring amount to achieve your preferred shade of pink.
- For extra coconut flavor, toast the shredded coconut lightly before folding it into the batter.
- Store cake bars in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
