Pink Coconut Snowball Cake Bars with Marshmallow Frosting
By Liam Carter
Prep
20 min
Cook
30 min
Total
50 min
Servings
16
Level
Easy
Pink coconut snowball cake bars are a prepared-ahead baked dessert made in a 9x13-inch pan and stored in the refrigerator. The cake bars can be divided into 16 servings of snowball cake bars with chewy coconut. Marshmallow frosting gives this cake its snowball cake bar texture. Pink frosting is not necessary.
I use an electric mixer for the entire low and medium mixing time. I add food coloring after mixing. I start checking the cake with a cake tester or other implement at 28 minutes of baking time to prevent the cake from becoming too dry if it bakes for too long.
Allow the cake to cool in the pan on a rack before frosting; otherwise, your frosting will damage the cake's surface. I recommend using parchment paper to line cake pans to make it easier to lift the chilled cake out of the pan.
To increase the coconut flavor, bake the coconut in the oven at 325°F (165°C) for 5-7 minutes, stirring halfway through, until lightly browned (pale golden color). Let the toasted coconut cool completely before adding it to the frosting. These bars can be served cold or at room temperature.
What makes this special
- One 9-by-13-inch pan makes 16 servings. I bake them in a 9-by-13-inch pan if I want a tray of dessert ready ahead.
- The frosting can be prepared while the cake is cooling, and you won't need another baking pan.
- Refrigeration improves the taste and texture of the coconut. The set topping will hold together when slicing the dessert.
- A full tray lets you keep some pieces to use at a different celebration.
- Serve cold or at room temperature, depending on whether you prefer the texture of the frosting.
Ingredients
- •1 box white cake mix (15.25 oz)
- •1 cup water
- •½ cup vegetable oil
- •3 large egg whites (room temperature)
- •1 drop pink gel food coloring (1-2 drops)
- •1 jar marshmallow creme (7 oz, fluff)
- •½ cup unsalted butter (softened)
- •1 teaspoon vanilla extract
- •2 cups powdered sugar
- •2 tablespoons milk or heavy cream (2-3 tablespoons, plus 1 additional tablespoon if frosting is too thick)
- •3 cups sweetened shredded coconut
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper.
- 2
Combine the cake mix, water, vegetable oil, and egg whites in a large bowl. Beat with an electric mixer on low speed for 30 seconds.
- 3
Increase the mixer to medium speed and beat for 2 minutes. Stir in 1-2 drops of pink gel food coloring until you like the shade.
- 4
Pour the batter evenly into the prepared pan. Bake for 28-32 minutes, until a toothpick inserted into the center comes out clean.
- 5
Cool the cake completely in the pan on a wire rack.
- 6
Beat the softened butter in a large bowl with an electric mixer until creamy. Add the marshmallow creme and vanilla extract, then beat until combined.
- 7
Add the powdered sugar one cup at a time, mixing on low speed until incorporated. Add 2 tablespoons of milk or cream and beat on medium-high speed for 2-3 minutes. Add another tablespoon of milk if the frosting is too thick.
- 8
Spread the frosting evenly over the cooled cake. Cover it with shredded coconut and press gently to help it adhere.
- 9
Cover the pan and refrigerate for at least 2 hours, or until the frosting is firm.
- 10
Lift the cake from the pan with the parchment handles, if used. Cut into 16 bars with a large, sharp knife and serve chilled or at room temperature.
FAQ
Nutrition (per serving)
Calories
380
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