Pink Coconut Snowball Cake Bars are the ultimate indulgence for chocolate and coconut lovers. This nostalgic treat combines rich, moist chocolate cake with a fluffy marshmallow frosting and a vibrant pink coconut topping. Perfect for holidays, bake sales, or weekend baking fun, these bars are not just beautiful to look at, but irresistibly delicious. Whether you’re making them for a party or a cozy night in, Pink Coconut Snowball Cake Bars are sure to impress both in flavor and in presentation. Get ready to fall in love with this sweet, retro-inspired dessert.
Why You’ll Love This Pink Coconut Snowball Cake Bars Recipe
This recipe is a nostalgic twist on the classic Hostess Snowballs, but made even better with homemade ingredients and no preservatives. The cake is rich and chocolatey, the frosting is light and marshmallowy, and the coconut topping is sweet with a touch of whimsy thanks to the pink coloring. It’s easy to make, serves a crowd, and looks stunning on any dessert table. Plus, the layers of texture make every bite a treat: moist cake, creamy frosting, and chewy coconut.
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup brewed hot coffee
- 1/2 cup whole milk
- 1/2 cup unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
For the Topping
- 7-ounce jar Marshmallow Fluff
- 1/2 cup unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
- 3 cups shredded sweetened coconut
- 2-4 drops pink food coloring
Step-by-Step: How to Make Pink Coconut Snowball Cake Bars
- Preheat the Oven: Start by preheating your oven to 350 degrees F. Spray a 13×9-inch baking dish with baking spray or grease it with homemade cake release. Set it aside.
- Prepare the Dry Ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- Mix the Coffee and Milk: In a measuring cup, mix the hot brewed coffee with whole milk. This will be added to the batter for extra moisture and chocolate enhancement.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the whisk attachment, cream the butter and granulated sugar together for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the Eggs: Add in the eggs one at a time, beating well after each addition.
- Combine Wet and Dry: Alternately add the dry ingredient mixture and the coffee-milk mixture into the butter mixture, starting and ending with the dry. Mix just until combined.
- Bake the Cake: Pour the batter into your prepared baking dish. Smooth the top and bake for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cake cool completely in the pan before adding the frosting.
- Make the Frosting: In a large mixing bowl, beat together the Marshmallow Fluff and softened butter for 3 to 4 minutes. Add in vanilla extract and powdered sugar, then beat until smooth and creamy.
- Color the Coconut: In a separate bowl, add 2 to 4 drops of pink food coloring to the shredded coconut. Stir well with a spoon until the color is evenly distributed. Add more coloring if a deeper shade is desired.
- Assemble the Cake Bars: Spread the frosting evenly over the cooled cake using an offset spatula. Immediately sprinkle the pink coconut over the top, pressing gently to adhere.
- Slice and Serve: Cut into bars and serve to enjoy the fluffy, sweet goodness.
Helpful Tips
- Use Hot Coffee: The hot coffee doesn’t make the cake taste like coffee, but it intensifies the chocolate flavor beautifully.
- Don’t Overmix: Mix until just combined to keep your cake tender.
- Use Metal Pans: They provide more even baking compared to glass.
- Chill for Cleaner Slices: Refrigerate the cake before slicing for neater bars.
Substitutions And Variations
- No Coffee? Use hot water or hot chocolate instead.
- Dairy-Free: Substitute plant-based milk and butter.
- Different Colors: Customize the coconut color for any occasion, like red for Valentine’s Day or green for Christmas.
- Mini Cakes: Bake in muffin tins for individual snowball cupcakes.
Storage Instructions
Keep the Pink Coconut Snowball Cake Bars covered with plastic wrap or in an airtight container at room temperature for up to 5 days. To store longer, freeze individual bars wrapped in plastic wrap and foil. Thaw at room temperature before serving.
Nutritional Information
Per serving (1 bar, assuming 20 servings):
- Calories: ~280
- Fat: 13g
- Saturated Fat: 9g
- Carbohydrates: 39g
- Sugar: 28g
- Protein: 2g
- Fiber: 1g
Note: Nutritional values are approximate and may vary based on exact ingredients used.
Serving Suggestions
Serve Pink Coconut Snowball Cake Bars with:
- A glass of cold milk or hot cocoa
- Fresh berries on the side for a fruity contrast
- Whipped cream or a scoop of vanilla ice cream for an extra treat
Perfect for birthdays, baby showers, and holiday gatherings. These bars also make a delightful edible gift wrapped in parchment and ribbon.
Frequently Asked Questions About Pink Coconut Snowball Cake Bars
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance, frost it the next day, and store it in the fridge until serving.
Do I need Marshmallow Fluff or can I use regular marshmallows?
Marshmallow Fluff creates a smoother frosting. If needed, you can melt regular marshmallows with a bit of corn syrup as a substitute.
Can I skip the food coloring?
Absolutely. The coconut will still taste delicious even without the pink tint.
How do I make cleaner cuts when slicing the bars?
Chill the cake first and use a sharp knife wiped clean between each slice.
What if I don’t have an electric mixer?
You can mix by hand with a sturdy whisk and spoon, but the texture may be less airy. A hand mixer works great too.
Final Thoughts
Thank you for joining me in the kitchen for these delightful Pink Coconut Snowball Cake Bars. I absolutely love how fun, flavorful, and easy they are to make. Whether you’re sharing them with loved ones or treating yourself to a nostalgic dessert, these bars always bring a smile. The combination of rich chocolate, fluffy marshmallow frosting, and sweet pink coconut is simply irresistible. I hope you enjoy every bite as much as I do. Happy baking and thank you for being a part of this delicious, food-loving community!
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Pink Coconut Snowball Cake Bars
- Total Time: 53 minutes
- Yield: 20 bars 1x
- Diet: Vegetarian
Description
Pink Coconut Snowball Cake Bars are a retro-inspired dessert made with rich chocolate cake, fluffy marshmallow frosting, and a layer of pink coconut. A fun, colorful treat that’s perfect for parties, holidays, or anytime you’re craving something sweet and nostalgic.
Ingredients
For the Cake:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon baking powder
½ cup brewed hot coffee
½ cup whole milk
½ cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
For the Topping:
7 oz Marshmallow Fluff
½ cup unsalted butter, softened
1 teaspoon pure vanilla extract
2 cups powdered sugar
3 cups shredded sweetened coconut
2–4 drops pink food coloring
Instructions
- Preheat the Oven: Start by preheating your oven to 350 degrees F. Spray a 13×9-inch baking dish with baking spray or grease it with homemade cake release. Set it aside.
- Prepare the Dry Ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- Mix the Coffee and Milk: In a measuring cup, mix the hot brewed coffee with whole milk. This will be added to the batter for extra moisture and chocolate enhancement.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the whisk attachment, cream the butter and granulated sugar together for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the Eggs: Add in the eggs one at a time, beating well after each addition.
- Combine Wet and Dry: Alternately add the dry ingredient mixture and the coffee-milk mixture into the butter mixture, starting and ending with the dry. Mix just until combined.
- Bake the Cake: Pour the batter into your prepared baking dish. Smooth the top and bake for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cake cool completely in the pan before adding the frosting.
- Make the Frosting: In a large mixing bowl, beat together the Marshmallow Fluff and softened butter for 3 to 4 minutes. Add in vanilla extract and powdered sugar, then beat until smooth and creamy.
- Color the Coconut: In a separate bowl, add 2 to 4 drops of pink food coloring to the shredded coconut. Stir well with a spoon until the color is evenly distributed. Add more coloring if a deeper shade is desired.
- Assemble the Cake Bars: Spread the frosting evenly over the cooled cake using an offset spatula. Immediately sprinkle the pink coconut over the top, pressing gently to adhere.
- Slice and Serve: Cut into bars and serve to enjoy the fluffy, sweet goodness.
Notes
Hot coffee enhances the chocolate flavor but doesn’t make it taste like coffee.
Chill the cake before slicing for clean, even bars.
Store at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American