This Easter Coconut Cream Bunny Cake is a delightful centerpiece and nostalgic treat that brings charm and cheer to any spring celebration. Shaped like a bunny’s face and adorned with coconut “fur,” candy decorations, and a homemade bow tie, this cake is as fun to make as it is to serve. The cake itself is light and fluffy with notes of vanilla and coconut, while the creamy frosting and snowy coconut coating create a festive texture that appeals to kids and adults alike. Whether you’re continuing a family tradition or starting a new one, this bunny cake is sure to steal the show.

Why You’ll Love This Recipe

Whimsical presentation: Shaped like a bunny with a bow tie, it’s the perfect Easter table centerpiece.
Classic flavor profile: A soft coconut-vanilla cake pairs perfectly with buttery coconut frosting.
No special pans required: Two round cake pans are all you need for this playful design.
Kid-friendly project: Decorating the bunny face is a fun activity for kids and families.
Nostalgic and festive: Brings a touch of vintage Easter charm to your modern celebration.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Coconut Cake:

Cake flour (or sifted all-purpose flour)
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Large eggs
Coconut extract (or vanilla extract)
Coconut milk (or regular milk)

For the Coconut Frosting:

Unsalted butter, softened
Powdered sugar, sifted
Cream of coconut (or coconut milk)
Vanilla extract
Salt

For Decoration:

Sweetened shredded coconut
Jelly beans or M&M’s (for facial features and bow tie)
Red licorice strings or piping gel (for mouth and whiskers)
Pink frosting or candies (for inner ears)

directions

Bake the Cakes:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together cake flour, baking powder, and salt.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in coconut extract.
Alternately add the flour mixture and coconut milk in three parts, beginning and ending with flour. Mix until just combined.
Divide the batter evenly between the two pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.

Make the Frosting:

Beat softened butter until smooth and creamy.
Add powdered sugar gradually, alternating with cream of coconut (or coconut milk) until desired consistency is reached.
Mix in vanilla and a pinch of salt. Frosting should be thick and spreadable.

Assemble the Bunny Shape:

Place one whole round cake on a large serving platter – this is the bunny’s face.
Take the second round cake and cut out two football-shaped pieces from opposite sides for the ears. The remaining middle piece becomes the bow tie.
Attach the ear pieces to the top of the face (curved sides out) and place the bow tie piece beneath the face.

Frost and Decorate:

Apply a crumb coat (thin layer of frosting) to catch crumbs, then frost the entire bunny – face, ears, and bow tie – generously.
Press shredded coconut over all frosted areas to create a fluffy “fur” texture.
Use pink icing or pink-tinted coconut for the inner ears.
Add eyes, nose, and a decorated bow tie using jelly beans, M&Ms, or similar candies.
Use red licorice or piping gel to make a mouth and whiskers.
Chill slightly if needed to set the frosting, then let the cake come to room temperature before serving.

Servings and timing

This cake serves 12–14 people.

Prep time: 40 minutes
Bake time: 25–30 minutes
Assembly and decoration: 30–45 minutes
Total time: About 2 hours, including cooling and decorating

Variations

Lemon-coconut version: Add lemon zest to the batter and frosting for a citrusy twist.
Chocolate bunny: Substitute a chocolate cake base and use coconut frosting on top.
No coconut milk? Use whole milk or buttermilk in the cake; the flavor will still be rich.
No candy? Use mini marshmallows, dried fruit, or piped frosting details instead.
Mini version: Use 6-inch pans for a smaller bunny cake — perfect for intimate gatherings.

storage/reheating

Storage: Keep the assembled cake loosely covered in the refrigerator for up to 3 days.
Bring to room temperature before serving for the best texture and flavor.
Freezing: Cake layers (unfrosted) can be wrapped and frozen for up to 1 month. Thaw and frost when ready to serve.

FAQs

Can I make the cake layers ahead of time?

Yes, bake the layers a day in advance and store tightly wrapped at room temperature or refrigerate until ready to frost.

Can I use a boxed cake mix?

Yes, use a white or yellow cake mix and stir in 1 tsp coconut extract for flavor. Proceed with the same cutting and decorating instructions.

What if I don’t have cream of coconut?

Use canned coconut milk, or whole milk plus extra coconut extract. The frosting may be slightly less sweet.

How do I tint the coconut for the inner ears?

Mix a few drops of pink food coloring with a tablespoon of water. Toss with a small amount of shredded coconut until evenly colored.

Is this cake suitable for children to help make?

Absolutely — kids can help with frosting, decorating, and arranging the bunny face.

Can I make this without coconut?

Yes, omit the shredded coconut and use a vanilla frosting. Decorate as desired.

What tools do I need?

Just two round cake pans, a sharp knife, and a serving platter. A spatula and piping bag are optional for cleaner frosting and decorating.

How do I keep the frosting from getting messy with crumbs?

Apply a thin crumb coat first, chill for 10–15 minutes, then finish with a second, thicker coat.

Can I make this as cupcakes instead?

You can use the same batter for cupcakes, but you’ll lose the bunny shape. Great for extra servings or a matching dessert.

What kind of coconut works best for the topping?

Use sweetened shredded coconut for the best texture and flavor — it sticks well and looks fluffy.

Conclusion

This Easter Coconut Cream Bunny Cake is as delightful to make as it is to serve. With its nostalgic charm, soft coconut cake, and fluffy frosting, it’s a true celebration of spring and creativity. Whether you’re continuing a family tradition or creating a new one, this bunny-shaped cake is a festive, fun, and irresistible way to welcome Easter. Expect smiles, photos, and requests for seconds.