Pink Coconut Snowball Cake Bars are a delightful treat that’s sure to brighten your day. These bars are soft, sweet, and topped with a creamy coconut layer that brings just the right amount of fun to any gathering. They’re perfect for special occasions or just a cozy dessert at home with the family.
Why You Will Love This Pink Coconut Snowball Cake Bars
These cake bars are a real crowd-pleaser. They are simple to make and use common ingredients you probably already have on hand. Baking them is quick and easy, making it a fantastic option for busy days when you want something sweet. Plus, the colorful topping adds a cheerful touch that kids will adore.
How to Make Pink Coconut Snowball Cake Bars
Making these cake bars is straightforward and enjoyable. You’ll mix together your dry and wet ingredients and bake until fluffy. Once cooled, a coconut topping that’s both rich and sweet goes on for the finishing touch. It’s a simple method that’s perfect for beginners!
What You Need
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or coconut milk
- Pink food coloring (optional)
Step-by-Step
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, mix the melted butter, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the cake cool completely in the pan.
- In a separate bowl, mix the shredded coconut with powdered sugar and enough milk to achieve a spreadable consistency. Add pink food coloring if desired.
- Once the cake is cool, spread the coconut mixture on top.
- Cut into bars and serve.
How to Serve Pink Coconut Snowball Cake Bars
These bars are wonderful on their own, but they shine even brighter when served with a scoop of vanilla ice cream or a dollop of whipped cream. They make a lovely dessert for birthday parties, playdates, or even a cozy movie night at home.
How to Store Pink Coconut Snowball Cake Bars
You can keep these bars fresh by storing them in the refrigerator in an airtight container. They will last about a week. If you want to freeze them, wrap each bar tightly in plastic wrap and place them in a freezer bag for up to two months. Just let them thaw in the fridge before enjoying.
Recipe Tips
- Make sure the butter isn’t too hot when you mix it with the eggs, or you might scramble them.
- For a different flavor, try adding some almond extract along with the vanilla.
- If the coconut mixture is too thick, add a bit more milk to make it spreadable.
- Use unsweetened coconut for a less sweet topping if desired.
- Let the cake cool completely before adding the coconut topping for the best texture.
Variations & Swaps
- Chocolate Variation: Add chocolate chips to the batter for extra chocolate goodness.
- Nutty Option: Mix in some chopped nuts to the batter for added crunch.
- Dairy-Free: Swap the regular butter with coconut oil and use dairy-free milk for the topping to make it dairy-free.
FAQs
Can I make these bars ahead of time?
Yes, you can prepare them a day or two in advance. Just store them covered in the fridge until you’re ready to serve. They taste lovely after being chilled!
Can I freeze leftover bars?
Absolutely! Just wrap them well in plastic wrap and then aluminum foil. This way, they will stay fresh for up to two months. Thaw them in the fridge before serving.
What’s the best way to reheat these bars?
If you enjoy them warm, you can microwave individual bars for about 10-15 seconds. This makes them wonderfully soft again.
Can I swap the coconut for something else?
Yes, you can use crushed graham crackers or chopped nuts if you prefer. They will give a different texture but still taste delicious.
What should I do if my bars crumble when I cut them?
Let the cake cool completely before slicing. A sharp knife also helps make cleaner cuts. If they still crumble, they might be slightly underbaked.
Pink Coconut Snowball Cake Bars
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
For the Coconut Topping
- 1 cup shredded coconut
- 0.5 cups powdered sugar
- 1-2 tablespoons milk or coconut milk Adjust according to desired spreadable consistency
- Pink food coloring (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, mix the melted butter, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the cake cool completely in the pan.
Coconut Topping
- In a separate bowl, mix the shredded coconut with powdered sugar and enough milk to achieve a spreadable consistency. Add pink food coloring if desired.
- Once the cake is cool, spread the coconut mixture on top.
- Cut into bars and serve.
