Happy Good Friday everyone. Can you believe Easter is just days away!?
Growing up my mom and I would make this Easter Bunny cake every year. This coconut bunny cake recipe is great for the whole family and will get everyone in the Easter mood! Not only is it simple and fun to make, this Easter Bunny cake recipe is delish!
Easter Bunny Cake
Following the directions on the box of the cake mix you are using, bake 2 round cakes and 2 cupcakes. I find using spring form pans for the round cakes work best. I used 3 inch spring form pans instead of 9 because I wanted a smaller cake and I made Walker cupcakes with the remaining batter.
Bake as directed and cool.
Once cooled, cut 2 convex shaped ears from each side of one round cake, creating 3 pieces- two ears and a bow tie.
Next, cut the tops off the cupcakes. You’ll only need the tops so feel free to eat the bottom halves- quality control is key!
On your cake stand or serving tray, frost the whole/uncut round cake with your favorite white frosting. This will be the bunny’s “head”.
Place the cupcake tops onto the round cake side by side. These are the “cheeks” of your bunny. Frost the tops of the cupcakes.
Next place the “ears” and “bow tie” on your serving try and frost.
I like using food coloring to create colored coconut for the inside of the ears and the box tie. To do this place coconut in a ziplock bag with a few drops of desired color food coloring. Seal and move the coconut around in the bag until the flakes are coated evenly.
Sprinkle white coconut on your bunny and decorate with colored coconut and candies for “eyes” and “noes”.
Kisses and hippity hoppity wishes,
