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A close-up shot of the tender cake base for the coconut snowball bars before frosting.

Pink Coconut Snowball Cake Bars: The Ultimate Recipe

Discover the ultimate Pink Coconut Snowball Cake Bars recipe! This guide shows you how to make moist cake bars with fluffy marshmallow frosting and sweet pink coconut. A perfect, nostalgic dessert for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 1/2 cup unsalted butter melted
  • 1 large egg
  • 2 tsp vanilla extract
For the Marshmallow Frosting & Topping
  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 cup light corn syrup
  • 2 tbsp water
  • 1 tsp vanilla extract
  • 3 cups sweetened shredded coconut
  • 4-5 drops pink or red food coloring

Equipment

  • 1 9x13 inch baking pan
  • 1 Stand Mixer
  • 1 Saucepan

Instructions
 

Baking the Cake Base
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk the milk, melted butter, egg, and 2 tsp of vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Spread batter evenly in the prepared pan.
  5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Crafting the Marshmallow Frosting
  1. In a saucepan over medium heat, combine the egg whites, sugar, corn syrup, and water. Whisk constantly until the sugar dissolves and the mixture is warm (120°F or 49°C).
  2. Transfer the mixture to a stand mixer bowl with a whisk attachment. Beat on high speed for 5-7 minutes, until stiff, glossy peaks form. Mix in 1 tsp of vanilla extract.
Assembling the Cake Bars
  1. Spread the marshmallow frosting evenly over the completely cooled cake.
  2. Place shredded coconut and pink food coloring in a resealable bag. Shake until the coconut is evenly colored.
  3. Sprinkle the pink coconut over the frosting, pressing gently to adhere. Refrigerate for at least 2 hours to set before slicing and serving.

Notes

Ensure the cake is completely cool before frosting to prevent the marshmallow from melting.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
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