Pink Coconut Snowball Cake Bars

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If you’ve ever wished for a dessert that’s as beautiful as it is delicious, Pink Coconut Snowball Cake Bars are your dream come true. These layered bars combine a soft chocolate base with a creamy coconut middle and a dreamy pink coconut topping that looks like it was made for a party platter or holiday treat tray.

What sets these bars apart is the delightful contrast in texture and color. The rich cocoa layer is soft but sturdy enough to hold the fluffy, marshmallowy coconut top. And that pink layer? It’s not just for looks — it brings a subtle fruity twist and a whole lot of charm. These are the bars you make when you want everyone to say, “Wow.”

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Preparation Phase & Tools to Use

Creating the perfect Pink Coconut Snowball Cake Bars starts with being prepared. You’ll need a few kitchen basics and a couple of tools that make layering and setting each component easier:

• 8×8-inch baking pan: Ideal for creating thick, even layers.
• Mixing bowls (at least two): For separating and preparing each layer.
• Hand mixer or stand mixer: Helps to get that coconut mixture light and airy.
• Spatula and offset spatula: For smooth spreading without disturbing the layer underneath.
• Saucepan: Useful for gently heating mixtures without burning.
• Plastic wrap or foil: To cover and set the bars in the fridge overnight.

Each tool serves a purpose. The mixer fluffs up the coconut layer perfectly, while the offset spatula gives you that smooth bakery finish. Using the right tools makes assembling these colorful bars a breeze.

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Ingredients for the Pink Coconut Snowball Cake Bars

Creating this dreamy dessert is all about the layers. Each ingredient plays a key role in making the bars both visually stunning and irresistibly tasty.

• All-purpose flour – Forms the structure of the chocolate base, giving it a soft but sturdy foundation.
• Cocoa powder – Adds depth and rich chocolate flavor to the base.
• Sugar – Sweetens both the base and the coconut topping layers.
• Eggs – Provide binding and moisture to the cake base.
• Butter – Adds richness and keeps the cake layer tender.
• Sweetened condensed milk – Binds the coconut and creates that chewy, creamy texture.
• Shredded coconut (unsweetened or sweetened) – The star of the show, offering fluffy texture and tropical flavor.
• Vanilla extract – Enhances the flavor of all layers.
• Red or pink food coloring – Adds the signature pink layer for visual appeal.
• Gelatin or marshmallows (optional) – Can be used to stabilize the top coconut layer for a firmer bite.

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How To Make the Pink Coconut Snowball Cake Bars

Step 1: Prepare the Chocolate Cake Base

In a large bowl, cream the butter and sugar until light. Beat in the eggs and vanilla. Add cocoa powder and flour, mixing until a soft batter forms. Spread evenly into a greased 8×8-inch baking pan and bake at 350°F (175°C) for 15–18 minutes. Let cool completely.

Step 2: Make the White Coconut Layer

In a separate bowl, mix sweetened condensed milk, vanilla, and shredded coconut. Spread this white layer over the cooled chocolate base using an offset spatula to make it even and neat.

Step 3: Create the Pink Coconut Topping

In another bowl, combine more coconut, a touch of sweetened condensed milk, and a drop of pink food coloring. Stir until evenly colored. Optionally, fold in a bit of melted marshmallow or gelatin for structure. Spread over the white coconut layer.

Step 4: Chill and Set

Cover the pan with plastic wrap or foil and refrigerate the bars for at least 4 hours, preferably overnight, to let the layers firm up and flavors meld.

Step 5: Slice and Serve

Once fully set, slice the bars with a sharp knife cleaned between cuts for neat edges. Serve chilled or at room temperature.

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How to Serve and Store Your Pink Coconut Snowball Cake Bars

These bars are made for showing off, so serve them with confidence. The tri-layered beauty looks gorgeous on a dessert tray, especially during the holidays, baby showers, or birthdays. To serve, cut them into squares or rectangles and use a cake server or spatula to lift them gently from the pan.

For best results, serve them chilled — the coconut layers stay intact and offer the best texture when cold. If you prefer a slightly softer bite, let them sit at room temperature for 10–15 minutes before serving.

Storing Tips:

• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• For longer storage, place parchment between layers and freeze for up to 1 month. Thaw in the fridge overnight.

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Frequently Asked Questions

What’s the best type of coconut to use for this recipe?

Shredded coconut is ideal, and you can choose between sweetened or unsweetened based on your taste preference. Sweetened coconut adds extra richness and a candy-like finish.

Can I use a different base instead of chocolate cake?

Absolutely! A graham cracker or shortbread base works well if you’re looking for a non-chocolate variation. Just ensure it’s firm enough to support the coconut layers.

How do I get the perfect pink color on the top layer?

Use a gel-based food coloring for the most vibrant and even tone. Start with one small drop and build up until you reach the desired pink shade.

Can I make these bars ahead of time?

Yes! In fact, these bars are better when made a day in advance. The chilling time helps all the layers firm up and flavors blend beautifully.

Do I need to use gelatin or marshmallows in the topping?

They’re optional but helpful. Adding a small amount of gelatin or melted marshmallows can make the top layer easier to slice and give it a soft, marshmallowy chew.

How do I get clean slices?

Use a sharp knife and wipe it clean between cuts. You can also dip the knife in warm water and dry it off before each slice for that crisp-edged finish.

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Want More Bar Dessert Ideas?

If these Pink Coconut Snowball Cake Bars had you swooning, you’re going to love these other layered and delightful options from Life With Olivia:

• Easy Carrot Cake Bars with Cream Cheese Frosting for that classic spring flavor with a rich twist.
• Strawberry Crunch Pound Cake if you’re into berry-flavored decadence.
• Paula Deen’s 5-Minute Fudge when you need a quick, sweet fix.
• Apple Enchiladas for a cozy fall dessert that’s part pie, part pastry.
• Brownie Mix Cookies when you want chewy, chocolatey goodness without the fuss.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Follow Life With Olivia on Pinterest

And let me know in the comments how yours turned out. Did you go all pink, or add some fruity flair? Did you layer it differently? I love seeing the creative ways you make these recipes your own.

Questions are welcome too — let’s make dessert even better, together.

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