Introduction

Pink Coconut Snowball Cake Bars are a delightful treat that combines a soft, buttery cake with a hint of coconut flavor. These bars are perfect for gatherings or as a sweet snack any time of day.

A close-up view of square layered dessert pieces arranged on a wooden board, each piece showing three distinct layers: a bottom dark brown chocolate cake layer with a moist texture, a middle thick white creamy layer with shredded coconut mixed in, and a top pink creamy layer also covered with shredded coconut, giving a fluffy and textured look. The white shredded coconut is spread on the top pink layer, making it look soft and inviting. The background shows a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Step 2: In a mixing bowl, cream together the butter and sugar until light and fluffy.
Step 3: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Step 5: Spread the batter evenly into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Allow the cake to cool completely before cutting it into bars.

Tips & Variations

For a more pronounced coconut flavor, fold in 1/2 cup shredded coconut to the batter before baking.
You can add a few drops of pink food coloring to enhance the pink color of the bars.
Sprinkle powdered sugar over the cooled bars for a festive finish.

Storage

Store the cake bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat briefly in the microwave if desired for a soft, warm treat.

How to Serve

This image shows square pieces of a three-layer dessert on a wooden board placed on a white marbled surface. The bottom layer is dark brown, looking moist and dense like chocolate cake. The middle layer is thick and white, smooth with shredded coconut mixed in. The top layer is light pink and creamy, also covered with shredded coconut, giving a fluffy texture. The squares are neatly cut, and the coconut flakes on top look fresh and slightly spread out. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Yes, margarine can be used as a substitute, but butter will provide a richer flavor and better texture.

How can I make these bars gluten-free?

Replace the all-purpose flour with a gluten-free flour blend suitable for baking, keeping the same quantity. Be sure to check that other ingredients are gluten-free as well.

Pink Coconut Snowball Cake Bars Recipe

Print Recipe

★★★★★

4.6 from 73 reviews

These Pink Coconut Snowball Cake Bars offer a delightful blend of moist cake texture with a subtle coconut flavor, perfect for a sweet treat or dessert. With a tender crumb and simple ingredients, this recipe is easy to make and yields delicious bars that everyone will enjoy.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

1 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which helps incorporate air for a tender cake.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure full incorporation. Then stir in the vanilla extract for flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and tough cake.
Bake the Cake: Spread the batter evenly into the prepared 9×13-inch baking pan, and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool completely in the pan on a wire rack before cutting into bars to ensure clean slices and optimal texture.

Notes

Make sure the butter is softened to room temperature for easy creaming with sugar.
Do not overmix the batter after adding the flour to maintain a tender crumb.
Use fresh baking powder for best leavening results.
Allow the cake to cool completely before slicing to avoid crumbling.
Optionally, you can dust the top with powdered sugar or add shredded coconut for extra flavor and presentation.

Keywords: pink coconut cake bars, snowball cake bars, coconut dessert bars, easy baked dessert, vanilla cake bars