Pink Coconut Snowball Cake Bars are the kind of dessert that instantly sparks nostalgia. Soft, buttery cake… a tender coconut crumb… topped with a creamy pink frosting and finished with a generous snowfall of sweet coconut flakes. These bars are simple, old-fashioned, and dangerously addictive—in the best possible way.
Perfect for holiday trays, potlucks, bake sales, baby showers, Easter desserts, and vintage-style gatherings, this recipe delivers maximum flavor with minimal fuss. If you love coconut desserts, sheet-cake bars, or classic pink-frosted treats, this one deserves a permanent spot in your recipe box.
Why You’ll Love These Pink Coconut Snowball Cake Bars
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Ultra-moist texture thanks to coconut and butter
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Easy bar format (no layering or fancy decorating)
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Beautiful pink frosting that makes them visually irresistible
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Perfect make-ahead dessert (they taste even better the next day)
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Customizable with different flavors, colors, or toppings
These bars strike the perfect balance between sweet, soft, and creamy, without being heavy or overly rich.
Ingredients You’ll Need
For the Cake Base
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1 cup (225 g) unsalted butter, softened
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1½ cups granulated sugar
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4 large eggs, room temperature
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup sweetened shredded coconut
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½ cup milk (whole milk preferred)
For the Pink Frosting
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½ cup (113 g) unsalted butter, softened
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2½–3 cups powdered sugar, sifted
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2–3 tablespoons milk or cream
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½ teaspoon vanilla extract
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A few drops pink food coloring
For the Snowball Topping
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1½–2 cups sweetened shredded coconut
Equipment Needed
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9×13-inch baking pan
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Mixing bowls
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Electric mixer (hand or stand)
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Offset spatula or spoon
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Parchment paper (optional but helpful)
