Confetti Coconut Classic Bunny Cake
User Reviews
5
Confetti Coconut Classic Bunny Cake
Description
This cake combines traditional cake flour with baking powder and salt, creamed unsalted butter, granulated sugar, eggs, vegetable oil, and vanilla extract to create a moist, tender vanilla base. The batter incorporates shredded sweetened coconut for added texture and sweetness and colorful sprinkles folded in to produce a confetti effect throughout the crumb. The mix is divided between two greased and floured 9-inch pans and baked at 350°F until set.
Once cooled, the cake layers are assembled and frosted with a coconut cream cheese frosting made from cold cream cheese, powdered sugar, vanilla, and coconut extracts, and topped with additional shredded coconut. This frosting adds tang and richness balanced by sweet coconut aroma. The combination of sprinkles, coconut, and smooth cream cheese frosting makes this cake visually appealing and flavorful for festive occasions, especially during Easter as suggested by pastel M&M's inclusion.
The recipe originates from a cupcake base adjusted for a classic layer cake, providing a reliable texture with bright celebratory aesthetics. The shredded coconut highlights the tropical element, complementing the vanilla and cream cheese pairing without overwhelming.
Ingredients
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 2 cups granulated sugar
- 1 egg large plus 2 whites
- 4 tablespoons vegetable oil
- 3 teaspoons vanilla extract
- 1 cup milk whole
- 3 cups coconut sweetened shredded
- 1 M&M's Easter pastel, bag
- ½ cup Sprinkles plus some extra for decorating, assorted brightly colored
coconut cream cheese frosting
- 2 cream cheese 8-ounce blocks, cold
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- coconut sweetened shredded
Instructions
- Preheat the oven to 350 degrees F. Butter and flour two 9-inch cake pans. In a small bowl, whisk together the flour, baking powder and salt. Set it aside.
- Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter on high speed until fluffy, 2 to 3 minutes. Add in the egg and egg white, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed. Add in the oil and vanilla extract, beating on medium speed for another minute. With the mixer on low speed, add in half of the dry ingredients. Pour in the milk. Add in the other half of the dry ingredients and mix them on medium speed until the batter is combined. Stir in 1 cup of coconut. Use a large spatula to gently stir in the sprinkles.
- Divide the batter evenly between the two cake pans. Bake until the tops are set, about 25 to 30 minutes. Let cool completely, then gently turn the cakes out on a piece of parchment paper, using a knife to release the edges if needed. Let cool completely before frosting.
- Take one of the cake rounds and cut out the bow tie and the ears. To do this, simply cut two curves on the outside of the cake round to make the ears. This gives you the bow tie for the center too!
- To decorate, frost the cake and then immedaitely cover the face and eats with the remaining coconut. Use the M&M’S to decorate the bow tie, make eyes, a mouth, a nose – whatever! I liked to add in little sprinkles for “eyelashes” and pink cheeks.
coconut cream cheese frosting
- In the bowl of an electric mixer, beat cream cheese until smooth. Gradually add in powdered sugar with the mixer on low speed, increasing the speed once all of the sugar is added. Add in vanilla and coconut extracts, then beat on medium to
- medium-high speed for a good 2-3 minutes until creamy, scraping down the sides if needed. If you find the frosting it a bit too thick, add in some milk 1 teaspoon at a time until desired consistency is reached. If it is too thin, add additional powdered sugar gradually.
Notes
- This cake recipe is adapted from a cupcake recipe tailored for a moist classic layer cake.
- Use sweetened shredded coconut in both batter and frosting for consistent coconut flavor and texture.
- Ensure cake layers are fully cooled before frosting to prevent melting.
User Reviews
Overall Rating
5
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