Sweet, fluffy, pastel-pink dessert magic
These Pink Coconut Snowball Cake Bars are a dreamy treat perfect for parties, holidays, or whenever you’re craving something soft, chewy, and irresistibly coconut-y. With their pretty pastel color and melt-in-your-mouth texture, they’re a guaranteed crowd-pleaser—and they come together with simple pantry ingredients for stress-free baking. The bars are tender like cake, gooey like snowballs, and packed with nostalgic flavor that makes every bite feel special. Whether you’re serving them at a baby shower, Valentine’s celebration, or just a fun weekend bake, these sweet bars are an easy, make-ahead favorite you’ll want to save to your dessert board. 🌸✨
⏱️ Time Breakdown
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12–16 bars
📝 Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup melted unsalted butter
- ½ cup canned coconut milk
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional but recommended)
- 1–2 drops pink gel food coloring
- 1 ½ cups shredded sweetened coconut, divided
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- 8×8 or 9×9 baking pan
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Rubber spatula
- Cooling rack
- Sharp knife (for slicing bars)
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Prep the pan. Grease your baking pan or line it with parchment for easy removal.
- Mix the dry ingredients. In a bowl, whisk together flour, sugar, baking powder, and salt.
- Blend the wet ingredients. In a second bowl, combine eggs, melted butter, coconut milk, vanilla, and coconut extract. Add pink food coloring and stir until evenly tinted. 💗
- Combine mixtures. Pour the wet ingredients into the dry and stir until just combined. The batter should be smooth and slightly thick.
- Add coconut. Fold in 1 cup of shredded coconut.
- Bake. Spread the batter evenly in your prepared pan and bake at 350°F (175°C) for 22–25 minutes or until the center is set and edges are lightly golden.
- Cool & top. While warm, sprinkle remaining ½ cup shredded coconut on top and gently press to help it stick. Let bars cool completely before slicing. 🥥
- Slice & serve. Cut into squares or bars. Enjoy the soft, pastel-pink goodness! 🎀
💡 Pro Tips
- Storage: Keep bars in an airtight container at room temperature for 3 days, or refrigerate up to 1 week.
- Freeze: Wrap tightly and freeze for up to 2 months—thaw at room temp before serving.
- Color control: Start with 1 drop of food coloring; add more only if needed for a soft pink shade.
- Add-ins: Stir in white chocolate chips or freeze-dried strawberries for an extra pop of flavor.