Pink Coconut Snowball Cake Bars Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Pink Coconut Snowball Cake Bars layer coconut cake base with creamy coconut whipped filling then roll in vibrant pink-tinted coconut flakes for nostalgic Hostess Sno Ball bites perfect for parties. Ready in 45 minutes plus chilling, they serve 16 with snowball crunch and tropical sweetness.

Why This Recipe Works

Coconut milk tenderizes cake without sogginess. Stabilized whipped cream holds shape under coconut coating. Condensed milk soaks create moist snowball centers. Pink food coloring evenly distributes through coconut oil coating. Freezing firms for clean slicing. Cake flour prevents dense crumb.

Ingredients & Prep

Cake Base:

• 1½ cups cake flour
• 1 cup sugar
• ½ cup coconut oil
• 2 eggs
• ¾ cup coconut milk
• 1½ tsp baking powder
• 1 tsp coconut extract

Filling:

• 1½ cups heavy cream
• ½ cup powdered sugar
• 8 oz cream cheese
• ¼ cup sweetened condensed milk

Coating:

• 3 cups sweetened coconut flakes
• Pink gel food coloring
• 2 tbsp coconut oil

Step-by-Step Instructions

1. Preheat 350°F. Line 8×8 pan parchment overhanging.
2. Beat coconut oil + sugar fluffy; add eggs + extract.
3. Alternate flour + coconut milk until smooth batter.
4. Bake 25-28 minutes springy. Cool completely.
5. Beat cream cheese + condensed milk smooth. Whip cream + sugar stiff; fold together. Spread over cake; freeze 2 hours firm.
6. Microwave coconut oil; mix coconut + pink coloring hands until even.
7. Cut cake 2-inch squares; press coconut coating all sides. Chill until serving.

Flavor Variations

Storage Tips

Fridge airtight 5 days; freezes 1 month.

FAQs

Coconut falls off?
Firm filling first; press firmly.

Dry cake?
More coconut milk; don’t overbake.

Color streaks?
Gel color + oil; mix thoroughly.

Conclusion

Pink Coconut Snowball Cake Bars party-hugs nostalgia snowy perfection.

Pink Coconut Snowball Cake Bars Recipe

Print Recipe

Pink Coconut Snowball Cake Bars feature rich chocolate cake base topped with fluffy marshmallow cream and finished with vibrant pink coconut flakes. Nostalgic Hostess Sno Ball-inspired treat perfect for holidays, birthdays, or any festive celebration.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 1 hr 50 mins
• Yield: 18 bars 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Base:

1 cup all-purpose flour

½ cup unsweetened cocoa powder

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter (softened)

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup buttermilk

½ cup hot water

Marshmallow Cream:

1½ cups heavy whipping cream

½ cup powdered sugar

7 oz marshmallow creme

1 tsp vanilla extract

Pink Coconut:

2 cups sweetened shredded coconut

3–4 drops pink gel food coloring

Instructions

1. Preheat oven to 350°F. Grease and line 9×13-inch baking pan with parchment.

2. Whisk flour, cocoa, baking powder, baking soda, and salt. Set aside.

3. Beat butter and sugar 2 minutes until fluffy. Add eggs one at a time, then vanilla.

4. Add dry ingredients in 3 additions, alternating with buttermilk. Mix in hot water until smooth.

5. Pour into prepared pan. Bake 25-30 minutes until toothpick clean. Cool completely.

6. Marshmallow cream: Beat heavy cream, powdered sugar, and vanilla to soft peaks. Fold in marshmallow creme until smooth. Spread evenly over cooled cake.

7. Pink coconut: Mix shredded coconut with pink food coloring until evenly tinted. Sprinkle generously over cream layer, pressing lightly to adhere.

8. Chill 1 hour. Cut into bars. Serve cold.

Notes

Chocolate cake base provides perfect rich contrast to sweet toppings.

Marshmallow creme creates authentic Sno Ball sticky-sweet texture.

Gel food coloring gives vibrant pink without watering down coconut.

Chill before cutting for cleanest bars that hold shape.

Store covered in fridge up to 4 days. Freeze up to 1 month.

Nutrition

• Serving Size: 1 bar
• Calories: 280
• Sugar: 25g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 55mg

Keywords: pink coconut snowball cake bars, hostess snoball copycat, chocolate coconut bars