Easy Pink Coconut Snowball Cake Bars

The idea for Pink Coconut Snowball Cake Bars first landed during a winter bake sale at my daughter’s elementary school. Ruby, her best friend, pointed at the brightest dessert on the table a square coated in pink coconut flake and whispered, “That one looks like a candy princess!” I later found out it was made by Mrs. Delaney, the art teacher

Who blended whipped topping with a cocoa base and dyed coconut using only a spoon and a smile. I politely asked for the recipe. She just handed me a napkin with ingredients scribbled in pink marker and said, “It’s not complicated. Just joyful.”

That weekend, I tested it again at my aunt’s house in Atlanta, where the cake bars were chilled outside on the porch because the fridge was packed with casseroles. The topping firmed up beautifully under the crisp air, and the coconut clung like soft snow.

When my uncle tried one, he took a second bar before saying a word. That’s the energy these Pink Coconut Snowball Cake Bars bring: colorful, tender, just sweet enough, and somehow the first dessert to disappear at every table they touch.

Short Description

Pink Coconut Snowball Cake Bars are rich, chocolatey cake squares topped with fluffy whipped frosting and coated in tinted coconut flakes.

Key Ingredients

For the cake

• 1 cup all-purpose flour
• ½ cup 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

For the topping

• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 8 oz cream cheese, softened (optional for stability)
• 2 cups shredded coconut
• 2–3 drops pink food coloring
• 1 tbsp milk, as needed

Tools Needed

• 9×13-inch baking pan
• Parchment paper
• Two mixing bowls
• Electric mixer or hand whisk
• Spatula
• Cooling rack
• Small bowl for coloring coconut

Cooking Instructions

Step 1: Make the Cake Base
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment. In one bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

Step 2: Mix the Wet Ingredients
In another bowl, cream butter and sugar until light. Beat in eggs one at a time, then add vanilla.

Step 3: Combine and Bake
Add dry ingredients in batches, alternating with buttermilk. Stir in hot water until batter is smooth. Pour into pan and bake for 25–30 minutes until a toothpick comes out clean. Cool completely.

Step 4: Prepare the Topping
Beat cream cheese (if using) until smooth. Add heavy cream, powdered sugar, and vanilla. Whip until fluffy.

Step 5: Color the Coconut
In a small bowl, mix coconut with pink food coloring and a splash of milk until evenly tinted.

Step 6: Frost and Chill
Spread the whipped topping evenly over the cooled cake. Sprinkle pink coconut on top, gently pressing it in. Chill at least 1 hour before slicing into bars.

Why You’ll Love This Recipe

Eye-catching and festive with soft pink coconut

Moist chocolate base balances the sweet topping

No special decorating tools needed

Great for birthdays, bake sales, holidays

Make-ahead friendly for busy days

Kid-friendly and freezer-safe

Mistakes to Avoid & Solutions

Using hot cake for frosting
The topping will melt and slide.
Solution: Always let the cake cool completely before adding whipped topping.

Undermixing colored coconut
Leads to uneven color patches.
Solution: Use clean gloves or a spoon to mix food coloring into the coconut thoroughly.

Frosting too soft to hold shape
May slide if not stabilized.
Solution: Add cream cheese for stability or chill the whipped topping before spreading.

Skipping parchment paper
Can make it hard to remove from the pan.
Solution: Line the pan fully for clean removal and easy slicing.

Using sweetened coconut
Makes the bars overly sugary.
Solution: Stick to unsweetened shredded coconut for balance.

Serving and Pairing Suggestions

Serve chilled at baby showers, birthdays, or spring brunches

Pair with herbal tea, vanilla lattes, or iced milk tea

Slice into mini squares for dessert platters

Add a dusting of powdered sugar on top before serving

Present on a pastel plate for extra visual charm

Storage and Reheating Tips

Store in the fridge in an airtight container for up to 4 days

Do not microwave; serve straight from the fridge

Freeze individual bars tightly wrapped for up to 1 month

Thaw in the fridge overnight before serving

Press coconut in again gently if it loosens after freezing

FAQs

1. Can I skip the cream cheese in the topping?
Yes, just make sure the whipped cream is beaten to stiff peaks for structure.

2. Can I use boxed cake mix for the base?
You can, but the homemade cocoa base has deeper flavor and better texture.

3. Can I use natural food coloring?
Beet powder or pomegranate juice can work, but test color intensity in a small batch first.

4. How do I keep the bars neat when slicing?
Use a long sharp knife wiped clean between cuts, and chill well before slicing.

5. Is this recipe gluten-free?
Not as written, but a 1:1 gluten-free flour blend should work as a swap.

Tips & Tricks

Use room temperature butter and eggs for a smoother batter

Don’t overbake; the cake should be soft but set

Chill the frosting for 10 minutes before spreading for easier application

A serrated knife works best for clean cuts through coconut topping

Add sprinkles or edible glitter to the coconut for special occasions

Recipe Variations

Lemon Snowball Bars: Replace cocoa powder with flour, add 1 tsp lemon zest to the batter, and tint coconut light yellow.

Raspberry Coconut Bars: Add ¼ cup raspberry puree to the whipped topping and reduce the cream slightly.

Chocolate Mint Version: Use mint extract instead of vanilla and tint the coconut pale green.

Almond Joy Bars: Mix 2 tbsp almond extract into the batter and sprinkle slivered almonds on top.

Vanilla Confetti Snowballs: Leave out cocoa, add vanilla bean paste to batter, and top with pink coconut mixed with pastel sprinkles.

Final Thoughts

In every batch of Pink Coconut Snowball Cake Bars I’ve made, there’s been a moment when someone pauses, bites in, and smiles. These bars carry color and cheer without ever trying too hard no fancy glaze, no piping tips, just simple layering and a splash of pink. That balance of ease and charm is what keeps them rotating through our kitchen on birthdays, holidays, and even one rainy Tuesday when my neighbor showed up needing something sweet.

They’re a little retro, a little playful, and absolutely dependable. If you’re looking for a dessert that brings joy at first glance and comfort with every bite, this is one to keep close. Just don’t be surprised when they vanish before you set down the serving fork.