Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving a slight overhang for easy removal.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light, fluffy, and pale, about 2–3 minutes. This step is crucial for a tender cake texture.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together:
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Flour
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Baking powder
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Salt
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined—do not overmix.
Step 5: Fold in Coconut
Using a spatula, gently fold in the sweetened shredded coconut. This adds moisture, flavor, and that classic coconut texture.
Step 6: Bake the Cake
Spread the batter evenly into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.
How to Make the Pink Frosting
Step 1: Beat the Butter
In a medium bowl, beat the softened butter until creamy and smooth.
Step 2: Add Sugar & Liquid
Gradually add powdered sugar, followed by milk and vanilla. Beat until fluffy and spreadable.
Step 3: Add Pink Color
Add pink food coloring one drop at a time until you reach your desired shade—soft pastel pink is classic.
Frosting & Snowball Finish
Once the cake has fully cooled:
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Spread the pink frosting evenly over the cake.
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Immediately sprinkle the shredded coconut generously over the frosting.
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Gently press the coconut down so it adheres well.
This creates the signature “snowball” look—soft, fluffy, and festive.
Chilling & Cutting Tips
For clean, bakery-style slices:
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Chill the frosted cake for 30–45 minutes
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Use a sharp knife wiped clean between cuts
Cut into bars or squares, depending on your preference.
Storage & Make-Ahead Tips
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Room Temperature: Store in an airtight container for up to 2 days
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Refrigerator: Keeps well for up to 5 days
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Freezer: Freeze unfrosted bars for up to 2 months
Tip: These bars actually taste better the next day as the flavors meld.
Variations & Flavor Twists
Lemon Coconut Snowball Bars
Add:
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1 tablespoon lemon zest to the batter
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Replace vanilla in frosting with lemon juice
Chocolate Coconut Version
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Add a thin chocolate layer under the frosting
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Or drizzle melted chocolate over the coconut topping
Almond Coconut Bars
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Replace vanilla with almond extract
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Add slivered almonds on top for crunch
Holiday Color Swaps
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Red or green frosting for Christmas
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Pastel colors for Easter or baby showers
Serving Ideas
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Serve with hot coffee or tea
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Pair with fresh berries for contrast
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Add to holiday cookie trays
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Perfect for church suppers, potlucks, and bake sales
These bars travel well and hold their shape beautifully.
Nutrition Information (Approximate per Bar)
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Calories: 260
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Carbohydrates: 32 g
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Fat: 14 g
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Protein: 3 g
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Sugar: 22 g
(Values may vary based on portion size and ingredients used.)
Frequently Asked Questions
Can I use unsweetened coconut?
Yes, but the bars will be less sweet. You may want to slightly increase the sugar in the frosting.
Can I make this gluten-free?
Yes—use a 1:1 gluten-free baking flour designed for cakes.
Can I use boxed cake mix?
You can, but the homemade version delivers far superior texture and flavor.
Final Thoughts: A Vintage Dessert That Never Fails
Pink Coconut Snowball Cake Bars are proof that simple, classic desserts never go out of style. Soft, sweet, and beautifully nostalgic, they’re the kind of treat that disappears fast—often with requests for the recipe before the plate is empty.
Whether you’re baking for a holiday, a crowd, or just because… this recipe delivers comfort, charm, and coconut bliss in every bite.
✨ Save this recipe, share it with a friend, and don’t be surprised if it becomes a family favorite.
