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So sweet Easter Bunny Cake is made easy with the use of cake mix and a simple coconut buttercream frosting. Finish off with shredded coconut and sweets! Looking for more Easter dessert ideas? Check out my Easter dessert recipes!
Coconut cake made easy!
While I have a homemade coconut cake recipe that I love, I made this Easter bunny cake from a boxed vanilla cake mix and added shredded coconut and extract. This is a quicker process and the store bought mix tends to give a firmer cake while my homemade coconut cake has a more tender crumb.
Coconut Buttercream Frosting
While the cake for this recipe is store-bought, I don’t cut any corners with the frosting. Nothing beats a homemade buttercream frosting. You can control how sweet, buttery, or thick you want it. So I took my basic buttercream frosting recipe and revamped it with coconut oil and extract!
Another option would be to use my coconut cream cheese frosting from this recipe, which is also excellent.
Once you’ve baked your cakes and made your frosting, it’s time to assemble the whole thing to make it look like a cute little white bunny. I make this using shredded coconut for the fur, a mini pink Cadbury egg for the nose, and 2 biscotti cookies with white and pink frosting for the ears. Feel free to go the extra mile and use colored frosting for the eyes, whiskers, and maybe even some faux grass surrounding the bunny. But I’ve kept mine pretty simple. 🙂
How to make an Easter bunny cake
This recipe is enough to make 2 (8 inch cakes) so I ended up making 2 bunny cakes! For full recipe details, including required ingredients and measurements, see the recipe card below. Here’s a step-by-step guide to what to expect when you bake this bunny cake:
Make the coconut cake
preheat the oven. line two 8-inchbright round cake pans with Nonstick Cooking Spray And parchment paper. Put aside.
Prepare baking mix according to package directions. stir in grated coconut And coconut extract.
Spread evenly two cake pans And Bake for 15-20 minutes or until they are very lightly golden brown around the edges and a toothpick comes out clean or with a few damp crumbs after insertion.
set cake aside to cool completely on refrigerated shelves. After 15 minutes, when the pans are cool enough to handle, unfold them from the cake pans to finish cooling.
Make the coconut buttercream frosting
Beat in a large bowl butter And coconut oil together until well blended using the paddle attachment. Add powdered sugar, salt, vanilla, And coconut extract.
With the mixer on low speed, Slowly pour in the milk Bit by bit until you get a thick and creamy buttercream. Scrape the sides and bottom of the bowl and beat again. Buttercream should hold its shape but spread easily with a butter knife.
Cut and assemble cake
Cut off any convex tops from the baked cakes. Remove the parchment paper if it’s stuck to the bottom.
Cut each cake in half widthwise and spread buttercream on one half. Stack the other cake on top for a sandwich look. Place cut-side down on a plate or platter.
Cut a medium sized ball shape from one side of the toppings to shape the bunny’s back and neck. Use this piece of cake (or part of this cake) to shape the bunny’s tail.
Spread it all over the cake coconut buttercreamthen cover with more grated coconut.
Finish the cakes by adding frosting 2 biscotti cookies on top of each cake, followed by some pink frosting in the center of each ear. Glue ears to the rabbit’s head and add a pink Cadbury mini egg for the nose.
Take a step ahead + storage
You can keep this Easter bunny cake, covered, in the fridge for a day or two. Take it out a few hours before serving to bring it to room temperature.
Save Easter bunny cake
If you’re storing leftovers, store them in the fridge covered with plastic wrap or in an airtight container up to 4 days.
More festive Easter desserts to try!
Try this Easter Bunny Cake Recipe! The printable recipe card is below. Happy baking, friends! 🙂
Easter Bunny Cake
This cute Easter bunny cake is made super easy with cake mix and a simple coconut buttercream frosting. Finish off with shredded coconut and sweets!
For the coconut buttercream
Make the coconut buttercream
In a large bowl, mix together the butter and coconut oil using the paddle attachment. Add powdered sugar, salt, vanilla and coconut extract. With the mixer on low, slowly whisk in the milk little by little until you have a thick and creamy buttercream. Scrape the sides and bottom of the bowl and beat again. Buttercream should hold its shape but spread easily with a butter knife.
Calories: 461kcal | Carbohydrates: 58G | Protein: 2G | Fat: 26G | Saturated Fatty Acids: 16G | Polyunsaturated fat: 4G | Monounsaturated fatty acids: 4G | Trans fats: 1G | Cholesterol: 16mg | Sodium: 313mg | Potassium: 77mg | Fiber: 1G | Sugar: 46G | Vitamin A: 183ie | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg