When a burst of sugary nostalgia is just what I need, I turn to my favorite treat: Pink Coconut Snowball Cake Bars. The moment I open the pantry and catch a glimpse of my cherished white cake mix, I can already sense the joyful chaos that will unfold in my kitchen. There’s something irresistible about combining fluffy cake with cream cheese frosting and a shower of sweet shredded coconut—it’s like a colorful celebration on a plate!
I remember the first time I served these vibrant bars at a family gathering. Laughter filled the air as everyone savored each delicious bite. Whether you’re a kitchen novice or a seasoned chef, this delightful recipe is both easy to whip up and impressively beautiful, making it perfect for any occasion. So grab your mixing bowl and let’s create a dessert that’s sure to stand out and bring joy to your table—because life is too short for ordinary sweets!
Why You'll Love This Pink Coconut Snowball Cake Bars
- You will love how easy this recipe is to make, requiring just a few simple ingredients and minimal effort.
- The delightful flavors of cake, cream cheese frosting, and coconut combine to create a sweet experience that will have your taste buds dancing.
- These bars are incredibly versatile, making them perfect for any gathering, from birthday parties to casual get-togethers.
- With their vibrant pink hue and coconut topping, they look stunning on any dessert table, guaranteed to impress your guests.
Pink Coconut Snowball Cake Bars Ingredients
For the Cake
• White cake mix – your base for a soft and fluffy treat; it sets the foundation for the whole cake.
• Buttermilk – adds moisture and richness, enhancing the cake’s flavor and texture.
• Vegetable oil – ensures a tender crumb; you can substitute with melted coconut oil for extra flavor.
• Large eggs – act as a binder, giving the cake structure and stability.
• Pink gel food coloring – just a drop or two for a playful hue that makes the cake visually pop!
For the Cream Cheese Frosting
• Unsalted butter – provides creaminess; using unsalted helps control the sweetness of the frosting.
• Cream cheese – gives that luscious tangy flavor that beautifully complements the sweetness of the cake.
• Powdered sugar – sweetens the frosting and gives it the perfect smooth consistency; sift it for best results.
• Vanilla extract – adds depth to the frosting, enhancing its rich flavor.
• Milk – use as needed to reach your desired spreadable consistency for the frosting.
For the Topping
• Sweetened shredded coconut – adds a delightful texture and makes these Pink Coconut Snowball Cake Bars irresistibly festive.
How to Make Pink Coconut Snowball Cake Bars
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Preheat your oven to 350°F (175°C). Make sure to grease or line a 9×13-inch baking pan with parchment paper, so your cake comes out easily.
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Mix the cake mix, buttermilk, vegetable oil, and eggs in a large mixing bowl. Stir until you have a smooth batter, then add 1–2 drops of pink gel food coloring to achieve your desired shade.
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Spread the batter evenly into the prepared pan. Bake for 27–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
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Beat the unsalted butter and cream cheese together in a bowl until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy. Adjust the consistency with 2–3 tablespoons of milk as needed.
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Frost the completely cooled cake with your cream cheese frosting using an offset spatula, ensuring an even layer across the top.
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Sprinkle sweetened shredded coconut generously over the frosting. Press gently to help the coconut adhere to the frosting for that perfect “snowball” effect.
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Refrigerate the cake for at least 1 hour before slicing it into bars. This will ensure clean, neat cuts for your delicious treats.
Optional: Consider garnishing with extra coconut flakes or a drizzle of melted chocolate for added flair.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Pink Coconut Snowball Cake Bars
Fridge: Store sliced bars in an airtight container in the fridge for up to 5 days. This keeps them fresh and moist while preserving the creamy frosting.
Freezer: If you want to save some for later, freeze the uncut cake in an airtight container for up to 3 months. Thaw in the fridge overnight before serving.
Reheating: If you prefer a warm treat, pop a slice in the microwave for 8-10 seconds. Be careful not to overheat, as it can melt the frosting.
Serving Tip: For best flavor, let the bars sit at room temperature for about 15 minutes after chilling, enhancing the delightful taste of your Pink Coconut Snowball Cake Bars.
Pink Coconut Snowball Cake Bars Variations
Feel free to get creative and make these delightful bars your own with a few simple swaps and additions!
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Gluten-Free: Substitute the white cake mix with a gluten-free version to cater to gluten-sensitive friends and family.
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Dairy-Free: Use a non-dairy cream cheese and replace buttermilk with almond or coconut milk combined with vinegar for richness.
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Flavor Boost: Stir in 1 teaspoon of coconut extract into the cake batter before baking for an intensified coconut flavor that transports you to a tropical paradise.
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Texture Twist: Fold in half a cup of crushed pineapple to the cake batter for added moisture and a delightful fruity surprise.
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Nutty Variation: Add a cup of finely chopped pecans or walnuts into the batter for a crunchy texture contrasting the softness of the bars.
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Chocolate Lovers: Drizzle melted chocolate over the frosting for an indulgent touch that complements the coconut delightfully.
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Berry Bliss: Top the frosted bars with fresh berries like strawberries or blueberries for a burst of freshness that brightens every bite.
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Spice It Up: Add a pinch of nutmeg or cinnamon to the cake batter for a warm, comforting flavor, perfect for cozy gatherings.
With these variations, you can tailor the Pink Coconut Snowball Cake Bars to complement any occasion or satisfy any craving!
Make Ahead Options
These Pink Coconut Snowball Cake Bars are a fantastic treat to make ahead, saving you precious time on busy days! You can prepare the cake base up to 24 hours in advance; simply bake it, let it cool completely, and then store it tightly wrapped at room temperature. The cream cheese frosting can also be made up to 3 days ahead. Just keep it refrigerated in an airtight container, and give it a quick stir before using it. When you’re ready to serve, frost the bars and sprinkle the coconut on top. Refrigerating the frosted bars for at least 1 hour before slicing will ensure clean cuts and keep them just as delicious! Enjoy the convenience and impressive results of having a delightful dessert ready to go!
What to Serve with Pink Coconut Snowball Cake Bars?
When it comes to creating a delightful spread, these sweet bars pair beautifully with various options that elevate your dessert experience.
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Fresh Berries: Their tartness balances the sweetness of the bars, adding bright colors and freshness to your dessert platter.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the rich flavors of the cake and frosting, creating a blissful contrast.
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Mint Chocolate Chip Cookies: The cool mint and chocolate flavor brings a refreshing twist that plays off the tropical coconut.
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Pineapple Chunks: Juicy tropical pineapple harmonizes with the coconut, enhancing that island vibe and refreshing your palate.
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Lemonade: A glass of fresh lemonade adds a zesty kick that cuts through the sweetness of the bars, making each bite even more enjoyable.
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Sparkling Water: Serve with a splash of fruit-infused sparkling water for a fizzy, light alternative to sugary drinks, adding elegance to your dessert table.
For an unforgettable dessert experience, pair these Pink Coconut Snowball Cake Bars with a mix of refreshing drinks and sweet treats that will keep your guests longing for more!
Chef's Helpful Tips
- When making Pink Coconut Snowball Cake Bars, always ensure your butter and cream cheese are at room temperature for a smooth frosting.
- If you find the cake batter too thick, adding a splash more buttermilk will help achieve the right consistency.
- Use an offset spatula not only for frosting but also for leveling the cake batter in the pan for even baking.
- Keep an eye on the baking time; checking the cake a few minutes earlier can prevent overbaking and help maintain moisture.
Pink Coconut Snowball Cake Bars Recipe FAQs
How do I choose ripe ingredients for my Pink Coconut Snowball Cake Bars?
Absolutely! For the best results, ensure your buttermilk is fresh; check the expiration date. The white cake mix should be stored properly, as an open box can lose its leavening power. Though eggs don’t need to be “ripe,” using large, fresh eggs ensures better flavor and texture in your baked goods.
How should I store my Pink Coconut Snowball Cake Bars?
Very! To keep them fresh, store sliced bars in an airtight container in the fridge for up to 5 days. Make sure the container is sealed tightly to prevent them from absorbing any other odors in the fridge. If you notice them starting to dry out, a layer of wax paper can help retain moisture.
Can I freeze Pink Coconut Snowball Cake Bars?
Yes, you can! For freezing, it’s best to freeze the uncut cake. Wrap it tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. These will retain their deliciousness for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the fridge, and you’ll have fresh-tasting bars!
What should I do if my cream cheese frosting is too thick?
Don’t worry, it happens sometimes! If your frosting is too thick, add a splash of milk, about 1 teaspoon at a time, and mix thoroughly until you reach your desired consistency. This will help make it spreadable and creamy without adding too much extra sweetness.
Are there any dietary considerations I should be aware of with this recipe?
Definitely! This recipe contains common allergens like gluten (from the cake mix), dairy (from the cream cheese and butter), and eggs. If you have vegan guests, consider using a vegan cake mix, dairy-free cream cheese, and flax eggs as substitutes. Always check ingredient labels to ensure that all components align with specific dietary needs.
Is there a way to prevent the frosting from melting when serving?
Absolutely! To keep your frosting luscious and prevent it from melting, serve the bars chilled and store them in a cool area. If it’s a warm day, consider keeping them in the fridge until just before serving, then let them sit out for about 5-10 minutes to reach the perfect temperature.
Equipment
- Baking pan
- Mixing bowl
- Offset spatula
Ingredients
For the Cake
- 1 box white cake mix your base for a soft and fluffy treat
- 1 cup buttermilk adds moisture and richness
- 1/4 cup vegetable oil can substitute with melted coconut oil for extra flavor
- 3 large eggs act as a binder
- 1-2 drops pink gel food coloring for a playful hue
For the Cream Cheese Frosting
- 1/2 cup unsalted butter provides creaminess
- 8 oz cream cheese gives a tangy flavor
- 4 cups powdered sugar sift for best results
- 1 tsp vanilla extract adds depth
- 2-3 tbsp milk use as needed for desired consistency
For the Topping
- 1 cup sweetened shredded coconut adds texture and festivity
Instructions
How to Make Pink Coconut Snowball Cake Bars
- Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- Mix the cake mix, buttermilk, vegetable oil, and eggs in a large mixing bowl until smooth. Add pink gel food coloring to achieve your desired shade.
- Spread the batter evenly into the prepared pan and bake for 27–30 minutes. Allow the cake to cool completely in the pan.
- Beat unsalted butter and cream cheese together until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy. Adjust consistency with milk as needed.
- Frost the completely cooled cake with cream cheese frosting.
- Sprinkle sweetened shredded coconut generously over the frosting and press gently to adhere.
- Refrigerate the cake for at least 1 hour before slicing into bars.
