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Pink Coconut Snowball Cake Bars

Delight in Pink Coconut Snowball Cake Bars Made Easy

These Pink Coconut Snowball Cake Bars combine fluffy texture and sweet coconut flavor, making them a nostalgic dessert for any celebration.
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Course: Dessert
Cuisine: American
Keyword: Baking, cake bars, coconut dessert, Easy Dessert, Pink Coconut Snowball Cake Bars, Quick Treats
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 12 bars
Calories: 250kcal

Equipment

  • 9x13-inch baking pan
  • Mixing bowl
  • hand mixer
  • spatula
  • wire rack

Ingredients

For the Cake

  • 1 box white cake mix a convenient base that ensures a tender, fluffy cake.
  • 3 large eggs help bind the ingredients and provide moisture.
  • ⅓ cup vegetable oil adds richness and keeps the cake moist.
  • 1 cup water activates the cake mix for light texture.
  • 1 cup shredded sweetened coconut gives chewiness and enhances coconut flavor.
  • 1 teaspoon vanilla extract adds warmth and depth to flavor.
  • 1 teaspoon almond extract brings a unique nutty sweetness.

For the Frosting

  • ½ cup powdered sugar creates a smooth, sweet frosting.
  • ¼ cup milk helps achieve creamy consistency.
  • 1 cup shredded coconut adds texture and additional flavor.
  • ¼ cup pink food coloring adjust to achieve desired pinkness.

Instructions

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan.
  • In a mixing bowl, combine white cake mix, eggs, vegetable oil, and water. Beat with a hand mixer on medium for 2 minutes.
  • Fold in shredded coconut, vanilla extract, and almond extract until evenly combined.
  • Pour the batter into the prepared baking pan, smoothing the top.
  • Bake for 25-30 minutes until a toothpick comes out clean. Watch for golden edges.
  • Cool in the pan for 10 minutes, then transfer to a wire rack for another 30 minutes.
  • Prepare the frosting by mixing powdered sugar and milk until smooth.
  • Add pink food coloring gradually until desired shade is achieved.
  • Spread the pink frosting evenly over the cooled cake.
  • Sprinkle shredded coconut on top, pressing gently to adhere.
  • Slice into bars or squares and serve immediately or store in an airtight container.

Notes

These Pink Coconut Snowball Cake Bars are freezer-friendly and can be stored for up to 3 months.

Nutrition

Serving: 1bar | Calories: 250kcal | Carbohydrates: 35g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 50mg | Fiber: 1g | Sugar: 18g | Calcium: 20mg | Iron: 1mg