Name: Pink Coconut Snowball Cake Bars
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 crisp apples (Fuji or Honeycrisp), julienned or grated; 1 1/2 cups shredded carrots; 1/3 cup dried cranberries; 1 tablespoon lemon juice or apple cider vinegar; 1 tablespoon maple syrup or honey; 2 tablespoons olive oil; Salt and pepper to taste; Optional: 2 tablespoons chopped parsley or mint; Optional: 2 tablespoons sunflower seeds or chopped nuts

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Pink coconut snowball cake bars are soft, fluffy dessert bars layered with coconut flavor, tinted with a playful pink hue, and topped with a snowy coating of shredded coconut. They’re sweet, moist, and full of charm—perfect for potlucks, holidays, or whenever I want a whimsical treat that looks as fun as it tastes.

Why You’ll Love This Recipe

I love these cake bars for how simple yet eye-catching they are. The pink color makes them stand out on any dessert table, while the coconut adds a dreamy tropical flavor and chewy texture. They’re easy to slice, easy to serve, and stay moist for days. Plus, I can whip up a batch with basic pantry ingredients and a few special touches, and they always earn compliments wherever I take them. Pink Coconut Snowball Cake Bars

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Sugar
Eggs
Butter or oil
Milk or plant-based milk
Vanilla extract
Coconut extract (optional, for extra flavor)
Pink food coloring
Shredded sweetened coconut (for topping)

Directions

I preheat the oven to 350°F (175°C) and line a baking dish with parchment or grease it lightly.
In a bowl, I whisk together the flour, baking powder, and salt.
In a separate large bowl, I beat the sugar and butter (or oil) until light and fluffy, then mix in the eggs one at a time.
I stir in the milk, vanilla, and coconut extract, then add a few drops of pink food coloring until I get the color I like.
I gradually add the dry ingredients to the wet, mixing just until smooth.
I pour the batter into the prepared pan and spread it evenly.
I bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
After it cools slightly, I spread a thin glaze or frosting if I’m using one, then press the shredded coconut all over the top.
I let it cool completely, then cut into bars and serve.

Servings and timing

This recipe makes about 12 bars. It takes around 15 minutes to prep, 25–30 minutes to bake, and an additional 30 minutes to cool before slicing and serving.

Variations

I sometimes use a coconut cream glaze for an extra-rich topping.
For a subtle flavor boost, I sprinkle a pinch of cardamom into the batter.
If I want a two-toned look, I swirl white and pink batter together before baking.
I top the bars with toasted coconut for a deeper flavor and a bit of crunch.
A few chopped maraschino cherries or sprinkles on top add a fun party vibe.

storage/reheating

I store the bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. They stay moist and soft. To refresh them, I let chilled bars come to room temp before serving. I don’t recommend reheating—these are best enjoyed cool or at room temperature. Pink Coconut Snowball Cake Bars

FAQs

Do I need to use food coloring?

No, but I like using it for the signature pink color. Natural alternatives like beet juice or pink pitaya powder also work if I want to avoid artificial dye.

Can I make this recipe vegan?

Yes. I use plant-based milk, vegan butter or oil, and egg replacers like flax eggs to keep it fully vegan.

What kind of coconut should I use?

I prefer sweetened shredded coconut for topping—it sticks well and adds sweetness and texture. Unsweetened works too if I want it less sweet.

Can I freeze the bars?

Yes, I freeze them in a single layer until firm, then transfer to a sealed container. They thaw nicely at room temperature.

Can I add frosting?

Definitely. A thin layer of vanilla or coconut frosting helps the coconut stick and adds richness. Sometimes I even add a drizzle of white chocolate.

Conclusion

Pink coconut snowball cake bars are a delightful mix of soft cake, tropical flavor, and fun presentation. Whether I’m baking for a crowd or just want something cheerful to brighten my week, these bars never disappoint. They’re simple, sweet, and just the right amount of nostalgic.

Pink Coconut Snowball Cake Bars

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Author: lina
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegan

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Description

This refreshing apple cranberry carrot salad combines crisp apples, shredded carrots, and tangy cranberries with a light, sweet-tart dressing. It’s colorful, crunchy, and perfect as a side or light meal.

Ingredients

2 crisp apples (Fuji or Honeycrisp), julienned or grated
1 1/2 cups shredded carrots
1/3 cup dried cranberries
1 tablespoon lemon juice or apple cider vinegar
1 tablespoon maple syrup or honey
2 tablespoons olive oil
Salt and pepper to taste
Optional: 2 tablespoons chopped parsley or mint
Optional: 2 tablespoons sunflower seeds or chopped nuts

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Instructions

Julienne or grate apples and shred the carrots.
Toss the apples with lemon juice or vinegar to prevent browning.
In a large bowl, combine apples, carrots, and dried cranberries.
In a small bowl, whisk together olive oil, maple syrup or honey, salt, and pepper.
Pour dressing over the salad and toss until well coated.
Chill for at least 15 minutes to let flavors develop.
Garnish with herbs or seeds before serving, if desired.