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Pink Coconut Snowball Cake Bars

Delightful bars with a cheerful pink candy shell, mixing moist cake and chewy coconut, perfect for parties or casual treats.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Use real unsalted butter for best flavor. For dairy-free, use vegan butter.
  • 1.5 cups granulated sugar
  • 2 large eggs, room temperature Use room-temperature eggs for smooth batter.
  • 2 teaspoons vanilla extract
  • 2.5 cups all-purpose flour For gluten-free, use a 1:1 gluten-free flour blend.
  • 2 teaspoons baking powder
  • 0.5 teaspoon fine salt Reduce if using salted butter.
  • 0.5 cup milk or coconut milk Use non-dairy milk for dairy-free bars.
  • 2 cups sweetened shredded coconut, divided Use finely shredded for better texture.
  • 8-10 oz pink candy coating or white chocolate melts colored pink Use colored candy melts for even shell.
  • 1 cup powdered sugar (optional, for alternative glaze)
  • 1-2 tablespoons heavy cream (optional, for powdered sugar glaze)
  • As needed pink gel food coloring (if using powdered sugar glaze)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan and line with parchment for easy lifting.
  2. In a large bowl, beat softened butter and granulated sugar until light and pale, about 2-3 minutes.
  3. Add eggs one at a time, then mix in vanilla. Scrape down the bowl to ensure even mixing.
  4. In another bowl, whisk together flour, baking powder, and salt.
  5. Add half of the dry mixture to the wet batter, mix briefly, then add milk followed by the rest of the dry mixture. Mix until just combined.
  6. Gently fold in 1.5 cups of shredded coconut by hand.
  7. Spread the batter evenly into the prepared pan and smooth the top. Bake for 25-30 minutes until golden and a toothpick comes out with a few moist crumbs.
  8. Allow the bars to cool completely on a rack, about 1 hour.
Glazing
  1. Melt the pink candy coating or chocolate, adding a few drops of gel color if necessary.
  2. Optional: For powdered sugar glaze, mix powdered sugar with heavy cream until thick and pourable; tint pink.
  3. Pour the glaze over the cooled bars, spreading evenly. Sprinkle remaining 0.5 cups of shredded coconut on top while the glaze is still wet.
  4. Let the glaze set for 20-30 minutes at room temperature.
Serving
  1. Once set, lift the parchment paper and cut into bars using a sharp knife, wiping between cuts for clean edges.

Notes

Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. For clean slices, warm your knife under hot water before cutting.