Go Back
–+ servings
Pink Coconut Snowball Cake Bars

Delicious Pink Coconut Snowball Cake Bars That Wow

These Pink Coconut Snowball Cake Bars are a delightful treat with vibrant flavors and fluffy layers of coconut goodness.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 12 bars
Course: Dessert Recipes
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box white cake mix A convenient base that transforms with a burst of coconut flavor.
  • 3 large eggs Boosts moisture and helps achieve a fluffy texture.
  • ⅓ cup vegetable oil Keeps the cake moist and adds richness.
  • 1 cup water Essential for a smooth batter; can swap with coconut milk.
  • 1 cup shredded sweetened coconut Infuses the cake with coconut flavor.
For the Frosting
  • ½ cup powdered sugar Creates a sweet, fluffy frosting texture.
  • ¼ cup milk For the right consistency and creaminess.
  • ¼ cup pink food coloring Adjust to your taste for the perfect shade.
For the Topping
  • 1 cup shredded coconut Gives a snowy finish and extra crunch.

Equipment

  • 9x13 inch baking pan
  • mixing bowl
  • hand mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan.
  2. In a large mixing bowl, combine the white cake mix, 3 large eggs, ⅓ cup vegetable oil, and 1 cup of water. Blend with a hand mixer on medium speed for about 2 minutes.
  3. Fold in 1 cup of shredded sweetened coconut, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  6. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely for 30-40 minutes.
  7. In a medium bowl, whisk together ½ cup powdered sugar and ¼ cup milk until smooth.
  8. Gradually add in ¼ cup of pink food coloring, mixing until you achieve your desired shade.
  9. Spread the pink frosting evenly over the cooled cake using a spatula.
  10. Sprinkle 1 cup of shredded coconut over the frosted cake, pressing gently to stick.
  11. Slice the cake into bars and serve.

Nutrition

Serving: 1barCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 8gCholesterol: 25mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze for up to 3 months.

Tried this recipe?

Let us know how it was!