Easter Bunny Cake

Make your Easter party just a bit more fancy with this adorable coconut Easter bunny cake.

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Servings 8 - 12servings
Prep Time 90minutes
Cook Time 25 - 30minutes
Passive Time 60minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 8 - 12servings
Prep Time 90minutes
Cook Time 25 - 30minutes
Passive Time 60minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cake
  1. Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper or oil and flour pan well; set aside.
  2. Cream butter and sugar until light and fluffy, 7 – 10 minutes. Meanwhile, combine milk, egg whites, and vanilla extract in a small bowl and set aside. Sift together Bob’s Red Mill Super-Fine Cake Flour, baking powder, and salt and set aside.
  3. Add 1/3 of the flour mixture to the butter and briefly mix to combine, followed by ½ of the liquid. Continue to alternately add remaining flour and liquid and mix until combined, taking care not to over-mix the batter.
  4. Transfer batter to the prepared cake pan and spread to evenly fill pan and smooth top. Bake until set and a tested inserted in the center comes out clean, about 25 – 30 minutes. Let cool thoroughly, at least 1 hour. Meanwhile, prepare frosting.
Frosting
  1. Combine powdered sugar and soft butter and mix on low for 1 minute to combine.
  2. Increase speed to medium and mix until light and fluffy, 3 – 5 minutes.
  3. Add vanilla extract and milk or cream (if needed to adjust consistency) and mix until combined, about 1 minute more. Set aside frosting and Bob’s Red Mill Shredded Coconut until ready to assemble cake.
Assembly
  1. Divide cake in half down the center.
  2. Spread a generous layer of frosting on one half of the cake.
  3. Flip the unfrosted half over onto the frosted half so the halves line-up evenly.
  4. Cut out a small (about 1-inch) notch about 1/3 of the way up one end of the body and about 1/3 of the way into the cake towards the center.
  5. Flip the removed notch over and attach to the opposite end of the cake with outer crusts touching to create a tail.
  6. Frost entire cake, adding extra frosting to the sides of the bunny “body” to form a rounded shape.
  7. Sprinkle Bob’s Red Mill Shredded Coconut over the cake, pressing in lightly to secure.
  8. Add paper ears and a tiny pink nose, if desired.
Products Used in this Recipe
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