Pink Coconut Snowball Cake Bars
Soft chocolate sheet cake topped with a thick layer of marshmallow frosting and vibrant pink shredded coconut. A nostalgic, easy-to-make dessert bar perfect for parties!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1/2 cup hot water
7 oz marshmallow fluff
2 cups shredded coconut (unsweetened)
2 drops pink gel food coloring
Instructions
1. Preheat oven to 350°F and grease a 9×13 pan.
2. Whisk dry ingredients in a bowl.
3. Cream butter and sugar, then add eggs and vanilla.
4. Mix in dry ingredients and buttermilk, then stir in hot water.
5. Bake for 25–30 minutes and cool completely.
6. Tint coconut with pink food coloring in a separate bowl.
7. Spread marshmallow fluff over the cooled cake.
8. Top generously with pink coconut and cut into bars.
Notes
Use room temperature ingredients for the best cake texture.
Chill the frosted cake for 30 minutes before slicing for clean edges.
Store in an airtight container for up to 3 days.