Description
This Easter bunny cake recipe is a nostalgic centerpiece featuring tender coconut Easter cake shaped like a bunny’s face. Assembled from two round cakes, this bunny shaped cake DIY is covered in fluffy coconut frosting, topped with candies, and perfect for spring celebrations. Make this adorable Easter coconut cake your holiday dessert showstopper – it’s as fun to decorate as it is to eat. A truly cute Easter dessert that everyone will love!
Ingredients
Coconut Cake:
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2 1/4 cups cake flour (or all-purpose, sifted)
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2 1/2 tsp baking powder
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1/2 tsp salt
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1/2 cup unsalted butter, softened
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1 1/2 cups sugar
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3 large eggs
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1 tsp coconut extract (or vanilla)
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1 cup coconut milk (or whole milk)
Coconut Frosting:
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1 cup unsalted butter, softened
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4 cups powdered sugar, sifted
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1/4 cup cream of coconut (or coconut milk)
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1 tsp vanilla extract
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Pinch of salt
Decoration:
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2 cups sweetened shredded coconut
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Jelly beans or M&M’s (for eyes, nose, bow tie)
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Red licorice strings (whiskers and mouth)
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Pink frosting or candies (inner ears)
Instructions
1. Bake Cakes:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Whisk flour, baking powder, and salt in a bowl. In another bowl, cream butter and sugar. Beat in eggs, then coconut extract. Alternately add flour mix and coconut milk in 3 additions. Divide between pans and bake 25–30 minutes. Cool completely.
2. Make Frosting:
Beat butter until creamy. Gradually mix in powdered sugar, alternating with cream of coconut. Add vanilla and salt. Adjust thickness with more sugar or coconut milk.
3. Assemble Bunny:
Place one cake round as the bunny face. Cut two oval shapes from the second round to form ears. The middle piece becomes the bow tie. Arrange on a platter: face in center, ears above, bow tie below.
4. Frost & Decorate:
Apply a crumb coat, then a thick layer of frosting. Cover all with shredded coconut. Use pink icing or colored coconut for inner ears. Add jelly beans for eyes/nose, licorice for mouth/whiskers, and decorate the bow tie with candy “dots.”
5. Serve:
Chill briefly if needed to set. Slice ears and bow tie separately. Expect smiles and selfies before the first bite – this cake is festive, fluffy, and full of coconut charm!
Notes
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Cake can be made a day ahead; frost and decorate day-of for best texture.
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Use a serrated knife for clean cake cuts.
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Want extra coconut flavor? Add shredded coconut to the batter too!
- Prep Time: 30 minutes
- Assembly Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked / Assembled
- Cuisine: American / Holiday
