Easter Bunny Cake Coconut (Printer View)

Whimsical vanilla layers paired with light coconut frosting, crafted into a festive bunny shape for spring gatherings.

# Components:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk

→ Coconut Frosting

09 - 1 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - 1/4 cup whole milk
12 - 1 1/2 teaspoons pure vanilla extract
13 - 2 cups sweetened shredded coconut

→ Decoration

14 - Pink food coloring
15 - Jelly beans or candy-coated chocolate eggs
16 - Licorice strings for whiskers
17 - Mini marshmallows for tail and cheeks
18 - Black edible gel or chocolate chips for eyes and nose

# Method:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, beat softened butter and sugar until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans. Smooth the tops.
07 - Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
08 - While cakes cool, beat softened butter until creamy. Gradually add powdered sugar, milk, and vanilla, beating until light and fluffy.
09 - Set aside 1/2 cup frosting in a separate bowl and tint with pink food coloring for bunny ears and nose.
10 - Once cakes are completely cool, cut one round cake to form bunny ears and bow tie. Arrange on a large board: one round for the face, two ear shapes above, and bow tie below.
11 - Spread a thin layer of white frosting over entire assembled cake. Chill for 15 minutes.
12 - Frost cake generously with remaining white frosting. Press shredded coconut over all frosted surfaces for fluffy effect.
13 - Use pink-tinted frosting to fill bunny inner ears and nose. Decorate face with jelly beans for eyes, chocolate chips or gel for nose, licorice strings for whiskers, and mini marshmallows for cheeks and tail.
14 - Serve and enjoy.

# Expert Advice:

01 -
  • The cake is impossibly soft and buttery, but the real magic happens when coconut frosting meets that first bite.
  • Kids go wild decorating it, which means you get to sit back with coffee while they turn it into edible art.
  • It looks showstopping on the table but honestly isn't as complicated as people think once you get the shape right.
02 -
  • Room temperature ingredients aren't a suggestion—they're the difference between a tender cake and one that's tough and dry, so plan ahead and leave everything out for an hour.
  • Coconut frosting breaks or gets grainy if you overmix it after the sugar goes in; beat just until fluffy and smooth, then stop before you overwork it.
  • The bunny shape holds together better when you chill the assembled cake before frosting, as cold cake is more stable when you're applying frosting and coconut.
03 -
  • Have all your decorations prepped and lined up before you start frosting—working quickly keeps the frosting from setting and lets you place details while everything's still pliable.
  • If your cake layers dome up during baking, slice them level with a serrated knife after cooling so your bunny sits flat and stable on the board.
  • Save extra frosting in a piping bag in case you need to touch up any spots or add details at the last minute—it's your safety net.
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