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–+ servings
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Benjamin

Pink Coconut Snowball Cake Bars

Bring back nostalgic memories with these fluffy, easy-to-make pink coconut snowball cake bars. Topped with a layer of marshmallow cream and vibrant pink coconut flakes, they're a heavenly treat perfect for holidays or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-purpose flour
  • 1 1/2 cups Granulated sugar
  • 1 cup Unsalted butter softened to room temperature
  • 4 Large eggs
  • 2 tsp Baking powder
  • 2 tsp Vanilla extract
  • 1 cup Buttermilk or coconut milk for variation
For the Topping
  • 1 jar (7 oz) Marshmallow cream
  • 1-2 drops Pink food coloring gel preferred
  • 2 cups Shredded coconut sweetened for extra flavor

Equipment

  • 9x13 inch baking pan
  • large mixing bowl,
  • hand mixer,
  • Small bowl

Method
 

Prepare the Cake Base
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, beat the softened butter and granulated sugar with a hand mixer until light and fluffy, about 3 minutes.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, sift together the flour and baking powder.
  5. Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined; do not overmix.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool completely in the pan on a wire rack.
Add the Topping
  1. Spread a generous layer of marshmallow cream evenly over the cooled cake.
  2. In a small bowl, combine the shredded coconut and 1-2 drops of pink food coloring. Gently toss until evenly colored.
  3. Sprinkle the pink coconut mixture over the marshmallow cream layer.
  4. Lift the cake out of the pan using the parchment paper and cut into 24 even bars. Serve immediately or store as directed.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12g

Notes

For best results, use gel food coloring to avoid sogginess in the coconut. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze wrapped individually for up to 3 months. Avoid microwaving; serve cool. Variations: Add cocoa powder to the base for chocolate version or use almond flour for gluten-free.
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