Pink Coconut Snowball Cake Bars are a delightful twist on the beloved Australian lamington and snowball cake, those iconic desserts featuring sponge cake coated in chocolate and rolled in coconut. This bar version simplifies the process while adding a fun pink twist that makes them perfect for parties, bake sales, or any occasion that calls for something sweet and cheerful. Tender, moist vanilla cake bars are topped with a pink strawberry or raspberry glaze, then generously coated in shredded coconut creating a beautiful pink and white appearance. The combination of soft cake, sweet glaze, and coconut texture creates a treat that’s both nostalgic and irresistible. These bars are easier to make than individual snowball cakes, require no dipping or special equipment, and slice into neat portions that are as pretty as they are delicious. They’re the kind of dessert that disappears quickly from any dessert table.
Serving Quantity: 16 bars
Cooking Time: 45 minutes (plus cooling time)
1. Ingredients for the Cake
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
2. Ingredients for the Pink Glaze
- 3 cups powdered sugar
- 1/4 cup strawberry or raspberry jam
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pink food coloring (optional, for brighter color)
3. Ingredients for Coating
- 2 and 1/2 cups sweetened shredded coconut
- Cooking spray
4. Nutrition Information Per Bar
- Calories: 285
- Protein: 3g
- Carbohydrates: 44g
- Fat: 11g
- Fiber: 2g
- Sodium: 95mg
5. Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit. This moderate temperature ensures the cake bakes evenly without drying out or browning too much on top. Position the oven rack in the center for the most even heat distribution.
6. Prepare the Pan
Spray a 9 by 13 inch baking pan with cooking spray. Line it with parchment paper, leaving overhang on two opposite sides for easy removal later. Spray the parchment paper as well. This double protection ensures your cake releases perfectly and makes cutting bars much easier.
7. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Whisk thoroughly to ensure the leavening is evenly distributed throughout the flour. This prevents pockets of baking powder that could create an uneven rise or bitter taste. Set aside.
8. Cream Butter and Sugar
In a large mixing bowl, using an electric mixer on medium speed, beat the softened butter and sugar together for about 3 to 4 minutes until light, fluffy, and pale in color. The mixture should increase in volume and look almost white. This creaming process incorporates air that helps create a tender cake. Scrape down the sides of the bowl occasionally.
9. Add Eggs and Vanilla
Add the eggs one at a time to the butter mixture, beating well after each addition. The mixture should remain smooth and emulsified. Add the vanilla extract and beat until combined. The mixture should be creamy and uniform in color.
10. Combine Milk and Sour Cream
In a small bowl or measuring cup, whisk together the milk and sour cream until smooth. The sour cream adds moisture and tenderness to the cake while creating a fine, soft crumb. This combination creates a richer, more flavorful cake than milk alone.
11. Alternate Dry and Wet
With the mixer on low speed, add the flour mixture in three additions, alternating with the milk mixture in two additions. Begin and end with the flour mixture. The pattern is: flour, milk, flour, milk, flour. Mix just until each addition is incorporated. Don’t overmix after adding the flour or the cake will be tough. The batter should be smooth and thick.
12. Pour and Smooth
Pour the batter into the prepared pan and spread it evenly with a spatula, making sure it reaches all corners. The surface should be as smooth and level as possible for even baking. Tap the pan gently on the counter a few times to release any air bubbles.
13. Bake the Cake
Place the pan in the preheated oven and bake for 25 to 30 minutes, until the cake is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should spring back when lightly touched. Don’t overbake or it will be dry and difficult to work with.
14. Cool Completely
Remove the cake from the oven and let it cool in the pan on a wire rack for about 15 minutes. Then use the parchment overhang to lift the cake out of the pan and place it on the wire rack to cool completely. The cake must be completely cool before glazing or the glaze will melt and soak in rather than coating the surface. This takes about 1 hour.
15. Make the Pink Glaze
While the cake cools, make the glaze. In a medium bowl, whisk together the powdered sugar and strawberry or raspberry jam. The jam provides both flavor and natural pink color. Add 2 tablespoons of milk and the vanilla extract. Whisk until smooth. The glaze should be thick but pourable, like honey. If too thick, add more milk a teaspoon at a time. If too thin, add more powdered sugar. For a brighter pink color, add a few drops of pink food coloring.
16. Prepare the Coconut
Spread the shredded coconut in a shallow dish or on a large plate. Make sure you have enough workspace to coat the glazed cake. The sweetened coconut is traditional and provides the best flavor and texture. Unsweetened coconut can be used but the bars will be less sweet overall.
17. Glaze the Cake
Once the cake is completely cool, place it on a cutting board or work surface. Pour the pink glaze over the entire surface of the cake. Use an offset spatula or the back of a spoon to spread the glaze evenly over the top and sides of the cake. The glaze should cover the cake completely in a relatively thick layer. Work quickly as the glaze will start to set.
18. Apply the Coconut
While the glaze is still wet and tacky, generously sprinkle the shredded coconut all over the top of the cake. Press it gently into the glaze so it adheres well. Make sure the entire surface is covered with coconut. You can also carefully apply coconut to the sides if you lifted the cake, though the top coating is most important for bars.
19. Let the Glaze Set
Allow the glazed and coconut-covered cake to sit at room temperature for about 30 minutes to let the glaze set. The glaze should firm up but remain slightly soft and sticky. This setting time makes cutting much cleaner and prevents the coconut from falling off.
20. Cut Into Bars
Using a sharp knife, cut the cake into 16 bars. Make 3 cuts lengthwise and 3 cuts crosswise to create 16 equal rectangles. Wipe the knife clean between cuts for the neatest edges. The bars should be completely coated in pink glaze and coconut, looking like little pink snowballs in bar form.
21. Serve and Store
Arrange the bars on a serving platter. They look beautiful piled on a cake stand or arranged in rows. Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The texture is best at room temperature, so remove from the fridge 30 minutes before serving if you’ve refrigerated them.
22. Tips for Success
Room temperature ingredients are crucial for the cake. Cold eggs and cold butter don’t cream properly or incorporate smoothly. Take them out of the refrigerator 30 minutes to an hour before baking. Don’t overbake the cake or it will be dry and crumbly, making it difficult to work with when glazing. Slightly underbaking is better than overbaking. The cake should be moist and tender. The cake must be completely cool before glazing. If even slightly warm, the glaze will melt and soak into the cake rather than creating a coating on top. Patience is essential here. The consistency of the glaze is important. Too thick and it won’t spread smoothly. Too thin and it will run off the cake and create a translucent coating rather than a thick, opaque layer. It should be spreadable but not drippy. Strawberry or raspberry jam provides natural pink color and fruity flavor. For deeper pink, use raspberry. For lighter pink, use strawberry. The jam adds flavor that complements the coconut beautifully. If you can’t find pink jam or want different flavors, use any seedless jam and add food coloring. Apricot, peach, or even vanilla with coloring all work. Working quickly when applying the coconut is important. The glaze sets fairly quickly, and you want the coconut to stick to a wet glaze. Have everything ready before you start. Sweetened shredded coconut is preferred over unsweetened for the classic snowball taste. The sweetness balances the cake and creates that nostalgic flavor profile. For extra pretty bars, use pink-tinted coconut. Add a few drops of pink food coloring to the coconut, mix well, and let it dry before using. This creates even more visual impact. These bars are perfect for themed parties. Make them in different colors by using different jams and food coloring. Blue for baby showers, purple for birthdays, or keep them pink for Valentine’s Day. The sour cream in the cake creates a tender, moist crumb with excellent keeping quality. Don’t substitute with all milk or the texture will be different. For a chocolate version, add 1/4 cup cocoa powder to the cake batter and use chocolate glaze instead of pink. These become chocolate snowball bars. Make these gluten-free by using a 1-to-1 gluten-free flour blend in place of all-purpose flour. The texture will be slightly different but still delicious. Individual snowball cakes are traditional, but this bar method is much easier and less messy. No dipping, no coating individual pieces, just spread and sprinkle. For gift-giving, wrap individual bars in clear cellophane tied with ribbon. They look beautiful and make lovely homemade gifts. These bars are reminiscent of Australian lamingtons but simplified and made pink. Lamingtons are traditionally chocolate-coated, but this pink version is equally beloved. The texture combination of soft cake, sweet glaze, and coconut is addictive. The slight stickiness from the glaze, the chewiness from the coconut, and the tender cake all work together perfectly. Kids especially love these for their bright color and sweet flavor. They’re perfect for birthday parties, school events, or bake sales. Freeze unfrosted cake bars wrapped tightly for up to three months. Thaw, then glaze and coat with coconut when ready to serve. This makes prep ahead easier. Don’t freeze glazed bars as the texture changes when thawed.
