0 from 15 votes
Easter Bunny Cake
This cute Easter Bunny Cake is made easy by using cake mix and a simple coconut buttercream frosting. Finish with coconut shreds and candy!
Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Servings: 16 servings; 2 bunny cakes
Calories: 484 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Coconut Cake
- 15.25 oz vanilla cake mix I used Betty Crocker
- 3 whole eggs adjust according to cake mix brand
- 1 cup water adjust according to cake mix brand
- 1/2 cup vegetable oil adjust according to cake mix brand
- 3/4 cup shredded desiccated coconut
- 1 tsp coconut extract
For the Coconut Buttercream
- 1/2 cup salted butter softened
- 1/2 cup coconut oil room temperature
- 1 lb powdered sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 3 tbsp milk give or take 1 tablespoon
- 2 cups shredded desiccated coconut for garnish
- 2 pink Cadbury mini egg one for each cake
- 4 Biscotti cookies two for each cake
Instructions
Make the Coconut Cake:
- Preheat oven to 350° F. Line two 8-inch, light colored round cake pans with nonstick cooking spray and parchment paper. Set aside.
- Make cake mix according to package directions. Stir in shredded coconut and coconut extract. Divide evenly between two cake pans and bake 15-20 minutes or until very lightly golden brown around the edges and a toothpick comes out clean or with a few moist crumbs after being inserted.
- Set cakes aside to cool completely on cooling racks. After 15 minutes when pans are cool enough to handle, flip out of the cake pans to finish cooling.
Cup of Yum
Make the Coconut Buttercream
- In a large bowl, beat butter and coconut oil together until well combined using the paddle attachment. Add in powdered sugar, salt, vanilla and coconut extract. With the mixer on low speed, slowly stream in milk bit by bit until a thick and creamy buttercream forms. Scrape the sides and bottom of bowl and beat again. Buttercream should hold its shape, but easily spread with a butter knife.
Assemble the Bunnies
- Cut any domed tops off the the baked cakes. Remove the parchment paper if stuck to the bottom. Cut each cake in half width-wise and spread one half with buttercream. Stack the other cake on top to create a sandwiched look. Stand it up cut side down onto a plate or serving platter.
- Cut a medium sized scoop shape out of one side of the sandwiched cakes to form the back and neck of the bunny. Use this piece of cake (or a part of this cake) to form the tail of the bunny.
- Spread the entire cake with coconut buttercream, then cover with more shredded coconut.
- Finish the cakes by frosting 2 Biscotti cookies with white and then pink frosting. Place ears onto the cake and add a pink Cadbury Mini Egg on for the nose.
Nutrition Information
Calories
484kcal
(24%)
Carbohydrates
62g
(21%)
Protein
2g
(4%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
21mg
(7%)
Sodium
329mg
(14%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
208IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings; 2 bunny cakes
Amount Per Serving
Calories 484
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 62g | 21% |
| Protein | 2g | 4% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 21mg | 7% |
| Sodium | 329mg | 14% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.