Description
These Pink Coconut Snowball Cake Bars are a vibrant and flavorful dessert made with a soft chocolate cake base, a sweet coconut middle layer, and a fluffy pink coconut topping. Perfect for festive occasions or when you need something eye-catching and delicious to share.
Ingredients
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 cup sugar
2 large eggs
1/2 cup butter (softened)
1 cup sweetened condensed milk (divided)
2 cups shredded coconut (divided)
1 teaspoon vanilla extract
pink food coloring (gel preferred)
1/2 cup melted marshmallows or 1 teaspoon gelatin (optional, for topping structure)
Instructions
1. In a large bowl, cream the butter and sugar until fluffy.
2. Add eggs and vanilla, then mix in cocoa powder and flour until a soft batter forms.
3. Spread batter in a greased 8×8-inch pan and bake at 350°F (175°C) for 15–18 minutes. Let cool.
4. In a new bowl, combine 1/2 cup sweetened condensed milk, vanilla extract, and 1 cup shredded coconut. Spread over cooled cake base.
5. In a separate bowl, mix the remaining 1/2 cup condensed milk with 1 cup shredded coconut and a few drops of pink food coloring.
6. (Optional) Fold in melted marshmallows or gelatin for a firmer topping. Spread evenly over the white layer.
7. Cover and refrigerate at least 4 hours or overnight until set.
8. Slice with a clean knife for neat bars and serve chilled or at room temperature.
Notes
Let the bars chill overnight for the cleanest slices and best texture.
Use gel food coloring for a bright and even pink layer.
Wipe your knife between each cut to maintain sharp, tidy edges.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: No-bake topping, baked base
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 24g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 48mg
Keywords: Coconut, Snowball, Pink Dessert Bars