Printable Recipe: Coconut-Flavored Easter Bunny Cake Recipe

Coconut-Flavored Easter Bunny Cake Recipe (Whole Bunny)

While I love both of the Easter Bunny cakes on this page, I think these little bunnies are the cutest and most elegant. From this one recipe, you can make two little bunnies. Put them both on the same tray and surround with green coconut "grass" (instructions at the bottom of this page), and they'll look so cute and peaceful you may not want to eat them.

First you'll see the recipe for the basic coconut cake and frosting. Below that are assembly instructions and decorating ideas. One recipe (that is, two bunnies) serves 10 -12, but these elegant little cake bunnies are so cute and easy you may want to make more.

Easter Bunny cake tip: For a wonderful look and some extra flavor, toast your coconut for a "brown" bunny. My favorite way to display these Easter bunny cakes? Put one brown and one white bunny on a tray surrounded by green coconut "grass." It's surprisingly realistic!

Coconut Cake Ingredients:
1 1/2 C. sugar
1/2 C. shortening
2 C. all-purpose flour
3 tsp. baking powder
3/4 tsp. salt
1 C. milk
5 egg whites
1 tsp. almond extract
1 C. dry, flaked coconut

Cream Cheese Frosting Ingredients:
16 oz. cream cheese, softened
1/2 C. butter, softened
4 C. powdered sugar
1 tsp. vanilla extract
Milk, as needed

Bunny Decorating Ingredients:
Flaked coconut (plain or toasted)
Colored coconut (for grass, etc., instructions at bottom)
Jelly bean or M&M's for eyes
Candies and marshmallows for decorating the face
Construction paper or flattened, trimmed marshmallows for ears

Cake Instructions: 1. Preheat the oven to 350 degrees F and grease and flour two 9" round cake pans.

2. In a large mixing bowl, cream together the sugar and shortening until fluffy and well mixed with an electric mixer.

3. In a medium mixing bowl, sift together your flour, baking powder, and salt.

4. Add dry ingredients, alternating with milk, to shortening mixture in three stages.

5. When mixed, beat on medium speed for about 2 minutes more.

6. Add the egg whites and almond flavoring. Beat another 2 minutes or so more. Stir in coconut.

7. Divide batter evenly among your two prepared pans.

8. Bake about 30 minutes, or until a toothpick comes out clean.

9. Let cool completely on wire racks before removing from pans.

Instructions for Frosting: 1. In a medium mixing bowl, cream together butter and cream cheese.

2. Beat in powdered sugar and vanilla extract. Add a very small amount of milk to thin if needed, half a teaspoon at a time.

Assembling your Bunny Cake (diagram below): 1. Cut one cake layer in half. Place cut halves side by side, and cut a small wedge from both, about 1/3 way down the body. This separates your bunnies' heads from their little bunny bodies. The cut wedges will be used as a tail.

2. To make frosting easier, place cut cake pieces in the freezer about an hour before frosting. This will keep the cut parts of the cake from coming loose as you frost.

3. Frost between each half of your layer cake and press together. Do the same with your tail pieces. Place bunny upright on a platter (you won't be able to move him after he's frosted) and attach his tail to the body with frosting. Frost outside of cake generously.

4. Press generous amounts of coconut (toasted or untoasted) all over frosted bunny. Use jelly beans or other candies for eyes and nose. If you want to add extra detail to your Easter bunny cake (your choice-- simple is more elegant, but details are fun), add licorice strings for whiskers, mini marshmallows for teeth, and large marshmallows (cut them in half across the middle) for fluffy bunny "cheeks".

5. To make ears, cut pink construction paper to shape and fan slightly. Or flatten a large marshmallow and trim it into an ear shape with scissors (this is easiest if marshmallow is chilled after flattening).

6. Surround your Easter bunny cake on a tray with green coconut grass and chocolate eggs or jellybeans, if desired.