Key Ingredients for Pink Coconut Snowball Cake Bars Recipe
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 teaspoon almond extract
- 1/4 teaspoon pink food coloring (gel is recommended for vibrancy)
- 1 cup shredded sweetened coconut
- 1/2 cup unsalted butter, softened
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
- Assorted pink and white sprinkles (optional, for decoration)
How to Make Pink Coconut Snowball Cake Bars
This Pink Coconut Snowball Cake Bars Recipe is delightfully straightforward, promising moist, tender cake bars with a delightful hint of coconut all wrapped in a creamy pink frosting. With a preparation time of just 20 minutes and baking time of 25-30 minutes, you’ll be enjoying this satisfying treat in no time. The simplicity of this recipe makes it perfect for baking with kids or for a quick dessert fix.
Step-by-Step Instructions
1. Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, allowing for easy removal of the finished bars.
2. Mix the Cake Batter:
In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for about 2 minutes until well combined and smooth.
3. Add Flavor and Color:
Stir in the almond extract and the pink food coloring. Mix until the color is evenly distributed and you have a beautiful, uniform pink hue.
4. Fold in Coconut:
Gently fold in the shredded sweetened coconut into the cake batter. Ensure it’s evenly distributed throughout the mixture.
5. Bake the Cake:
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cake:
Let the cake cool in the pan on a wire rack for at least 15-20 minutes before attempting to frost it. This helps prevent the frosting from melting.
7. Prepare the Frosting:
While the cake is cooling, prepare the frosting. In a medium bowl, cream together the softened butter, milk, and vanilla extract until smooth and creamy. If the frosting is too thick, add a tiny bit more milk; if too thin, add a bit more softened butter.
8. Frost the Cake Bars:
Once the cake is slightly cooled but still warm, spread the frosting evenly over the top. The slight warmth helps the frosting melt just a touch, creating a beautiful glaze.
9. Decorate (Optional):
Immediately sprinkle with assorted pink and white sprinkles while the frosting is still wet, if desired, for an extra festive touch.
10. Cut and Serve:
Allow the frosting to set for about 30 minutes at room temperature. Then, cut the cake into bars using a sharp knife. Serve and enjoy your delicious Pink Coconut Snowball Cake Bars Recipe!
Why You’ll Love This Pink Coconut Snowball Cake Bars Recipe
You’ll adore these Pink Coconut Snowball Cake Bars Recipe for their whimsical visual appeal and incredibly moist, tender crumb that melts in your mouth. The subtle hint of almond extract perfectly complements the sweet, shredded coconut, creating a truly delightful flavor profile that’s reminiscent of classic snowball cookies but in a convenient bar form. The vibrant pink hue makes them an instant hit for any celebration or just to brighten your day, offering a stunning presentation without the fuss of intricate cake decorating.
Moreover, making these cake bars at home is not only a rewarding experience but also a budget-friendly option compared to store-bought treats, allowing you to create a stunning dessert for a fraction of the cost. The creamy, simple frosting paired with the light, airy cake and delightful coconut texture makes these bars utterly irresistible, offering a satisfying sweetness that isn’t overwhelming. Don’t wait to add a splash of color and deliciousness to your life – give this Pink Coconut Snowball Cake Bars Recipe a try today!
Storing and Reheating Tips
To keep your Pink Coconut Snowball Cake Bars Recipe fresh and delicious, store them in an airtight container at room temperature for up to 3 days. If you plan to store them for longer, refrigeration is recommended for up to a week. For longer-term storage, individual bars can be wrapped tightly in plastic wrap and then placed in a freezer-safe bag or container. They will stay fresh in the freezer for up to 2-3 months. To reheat chilled bars, you can enjoy them straight from the refrigerator, or for a slightly softer texture, you can gently warm them in a low oven (around 300°F/150°C) for a few minutes. Frozen bars should be thawed overnight in the refrigerator before serving or gently rewarmed.
Final Thoughts
This Pink Coconut Snowball Cake Bars Recipe is a delightful fusion of simple ingredients and charming aesthetics, offering a treat that’s as fun to make as it is to eat. We encourage you to whip up a batch and bring a little extra sweetness and color into your day!
Pink Coconut Snowball Cake Bars Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, allowing for easy removal of the finished bars.
- In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for about 2 minutes until well combined and smooth.1 box (15.25 oz) white cake mix, 3 large eggs, 1/2 cup vegetable oil, 1 cup water
- Stir in the almond extract and the pink food coloring. Mix until the color is evenly distributed and you have a beautiful, uniform pink hue.1 teaspoon almond extract, 1/4 teaspoon pink food coloring (gel is recommended for vibrancy)
- Gently fold in the shredded sweetened coconut into the cake batter. Ensure it’s evenly distributed throughout the mixture.1 cup shredded sweetened coconut
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for at least 15-20 minutes before attempting to frost it. This helps prevent the frosting from melting.
- While the cake is cooling, prepare the frosting. In a medium bowl, cream together the softened butter, milk, and vanilla extract until smooth and creamy. If the frosting is too thick, add a tiny bit more milk; if too thin, add a bit more softened butter.1/2 cup unsalted butter, softened, 1/4 cup milk (any kind), 1 teaspoon vanilla extract
- Once the cake is slightly cooled but still warm, spread the frosting evenly over the top. The slight warmth helps the frosting melt just a touch, creating a beautiful glaze.
- Immediately sprinkle with assorted pink and white sprinkles while the frosting is still wet, if desired, for an extra festive touch.Assorted pink and white sprinkles (optional, for decoration)
- Allow the frosting to set for about 30 minutes at room temperature. Then, cut the cake into bars using a sharp knife. Serve and enjoy your delicious Pink Coconut Snowball Cake Bars Recipe!