Pink Coconut Snowball Cake Bars – Soft, Sweet, and Perfectly Chewy

January 17, 2026January 17, 2026 by Sophie

I made these Snowball Cake bars when I needed a quick, fun dessert for a small party using ingredients I already had on hand. With coconut and pink food coloring in the kitchen, I wanted something easy to make that also looked festive. After a few simple tests, this bar version became a reliable option that works well for casual gatherings.

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Snowball Cake bars have a soft cake base with a sweet coconut topping that’s lightly tinted pink for a playful look. The cake layer has a gentle cocoa flavor, while the coconut topping adds sweetness and texture. These bars are easy to pack, can be made a day ahead, and work well for parties, school treats, or quick snacks when you need a simple but cheerful dessert.

If you like other simple bars, you can look at a different idea like caramel apple cheesecake bars for more simple sweets. This helps if you want plain ideas to try at home. The steps here stay plain and easy to read.

Why make this recipe

Make Snowball Cake bars when you want something quick, simple, and nice to look at. They need very little hands-on time and follow an easy flow of mixing, baking, cooling, and topping. The coconut topping requires no heat and can be prepared while the cake cools, with total bake time staying around half an hour.

Snowball Cake bars are a good choice for everyday baking because the flavor is familiar and widely liked, especially by kids. They store well for a few days and are easy to pack for school or work. With common tools and straightforward steps, this recipe works well when you want a fast, homemade sweet without much effort.

How to make Pink Coconut Snowball Cake Bars

To make Snowball Cake bars, start by mixing the dry and wet ingredients to form a soft batter, then bake it in a pan until set into a thin cake. Let the cake cool completely before preparing the topping. Mix shredded coconut with powdered sugar and pink food coloring, then spread the coconut mixture evenly over the cooled cake and press gently so it sticks before cutting into bars.

As you mix, the batter will change from thick to smooth, and the bake time helps the cake set while staying soft. Cooling is important so the topping does not melt, and the coconut mixture should look even and slightly moist. Once cut, the bars have the classic Snowball Cake look with a soft cake base and a sweet coconut finish.

Ingredients

1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup shredded coconut
1/4 cup pink food coloring
1 cup powdered sugar

The ingredients for Snowball Cake bars are simple and easy to find in most kitchens. Flour, cocoa, and baking powder form the cake base, while butter, sugar, eggs, and vanilla add flavor and help the cake rise. These basics come together to make a soft, tender layer that holds up well under the topping.

The topping for Snowball Cake bars uses shredded coconut, pink food coloring, and powdered sugar to create the bright finish. Fresh or frozen shredded coconut both work, and if the coconut feels dry, a small splash of milk or extra color can help it stick together. The amounts listed make one pan of bars that serves several people, and the recipe can be doubled easily for a larger batch.

Directions

Preheat the oven to 350°F (175°C) and grease a baking pan.
In a bowl, mix flour, cocoa powder, baking powder, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, followed by vanilla.
Gradually mix in the dry ingredients.
Spread the batter into the prepared pan and bake for 25-30 minutes.
Allow to cool.
Mix shredded coconut with pink food coloring and powdered sugar in a separate bowl.
Once the cake is cooled, spread the pink coconut mixture on top.
Cut into bars and serve.

For Snowball Cake bars, preheating the oven and greasing the pan first ensures the cake bakes evenly and releases cleanly. Mixing the dry ingredients helps them spread evenly, while creaming the wet ingredients adds air so the cake rises properly. Adding the eggs brings structure and flavor, and combining the wet and dry mixtures creates a smooth batter ready for baking.

Bake the Snowball Cake just until the layer is set, watching closely near the end to avoid drying it out. Let the cake cool completely before adding the pink coconut topping so it stays in place. Press the topping gently so it sticks, then cut the cake into neat bars using a sharp knife for clean edges and a tidy finish.

How to serve Pink Coconut Snowball Cake Bars

Serve Snowball Cake bars at room temperature for the best flavor and texture, or warm one briefly in the microwave for a softer bite. Place one or two bars on a small plate and pair with coffee, tea, or milk. For gatherings, arrange the bars in a single layer on a tray, where they hold their shape well and look neat when served.

Snowball Cake bars can also be dressed up with a light dusting of powdered sugar or a sprinkle of extra coconut for added texture. For kids, setting each bar in a small paper liner makes them easy to grab, and for potlucks, stacking them in rows and covering the tray helps keep them fresh until serving time.

How to store Pink Coconut Snowball Cake Bars

Store Snowball Cake bars in an airtight container at room temperature for up to two days, or place them in the refrigerator where they will keep well for up to one week. For the best flavor and texture, let the bars come back to room temperature before serving.

Snowball Cake bars can also be frozen for longer storage by wrapping them tightly in plastic wrap and placing them in a freezer bag for up to three months. Thaw the bars in the fridge or on the counter, and use airtight wrapping to prevent freezer burn. Label containers with the date so you can track freshness easily.

Tips to make Pink Coconut Snowball Cake Bars

For the best Snowball Cake bars, use room temperature butter and eggs so the batter mixes smoothly. Avoid overmixing once the flour is added, as this can make the cake dense. Watch the cake closely near the end of baking, and test with a toothpick that should come out with a few moist crumbs rather than wet batter.

If the coconut topping for Snowball Cake feels too dry, add a tiny splash of milk or vanilla to help it hold together. If the cake shrinks too much after baking, check that your baking powder is fresh, since old leavening can lose strength. For cleaner slices, chill the cake briefly before cutting. For more ideas with coconut, try a close recipe like raspberry coconut magic bars which uses similar flavors.

Variation

Snowball Cake bars are easy to customize with small flavor changes. You can swap the cocoa for extra flour to create a plain vanilla base, or spread a thin layer of jam between the cake and coconut topping for a fruity twist. Colored coconut in different shades works well for holidays, and natural beet powder can replace food coloring if you prefer a natural option.

For a nutty variation, Snowball Cake bars can be topped with toasted chopped almonds or walnuts mixed into the coconut layer. Using unsweetened coconut and reducing the powdered sugar creates a lighter topping. Keep in mind that adding wetter ingredients like jam may require extra chilling time to help the bars set cleanly. For another coconut idea with a different mix, see raspberry coconut magic bite for more swaps and simple ideas.

FAQs

Q: Can I use sweetened coconut?

A: Yes. If you use sweetened coconut, reduce the powdered sugar a little. Taste the mix before you spread.

Q: Can I make the bars gluten free?

A: You can try a 1:1 gluten free flour. The texture may change but it should still work.

Q: Do I need to chill the cake before topping?

A: Yes. The cake must cool. If you top a hot cake, the coconut mix may melt or slide.

Q: How long do the bars last in the fridge?

A: They keep well for up to one week in an airtight container in the fridge.

Conclusion

For a classic snowball style bar, you can compare this idea to the Hostess Snowball Cake Recipe for more tips on the snowball look. For a pink snowball cake twist, see the pink version at Pink Snowball Cake – Sprinkle Bakes.