Easter Bunny Cake

Learn to make an easy bunny cake which will for sure be a family Easter favorite!  This project is so easy your children or grandchildren can make it.

Every Easter for the last 25 years this special bunny cake has been the center of attention on the Easter table. Back in the early years the children decorated the cake and we have many cute pictures of their creations. This bunny cake looks like a professional cake decorator decorated it but you can achieve the same results at home. 

When the kids were very young we always attended the Easter sunrise service at a very quaint vernacular Hill Country German church out in the middle of ranch land. Back then, you might hear a conversation in the German language and you would definitely hear church hymns sung in German. After church we always came home to Easter lunch with this cake for dessert.

I strongly urge young families to establish family traditions, because you are creating memories that you will be thankful for someday.

DO I NEED A SPECIAL EASTER BUNNY CAKE PAN TO MAKE THIS EASTER BUNNY CAKE

You don’t need anything special just ordinary 8 or 9 inch round cake pans, which certainly makes this project so easy.  To make this cake you will need 2- 9 inch round pans.

WILL I NEED A PATTERN TO CUT OUT THE SHAPE OF THE EASTER BUNNY CAKE

As you can see on the video I score the top of the cake round before I cut it.  The frosting on the cake will hide the scoring so no one will ever see the marks.

 

WHAT KIND OF CAKE SHOULD I USE

You have several options for the cake but I recommend making this cake from scratch. Consequently, if you are not in a position to do so a box cake will work just fine.  The most important part of this project is spending time with your children. Time flies….so enjoy the moment.

However, I am including my cake recipe that is so easy and totally stress free!  Since shredded coconut is the star of the show I like to include coconut milk and cream in the cake recipe. The result is a dense cake that is perfect for cutting into shapes and very moist. It also improves in the refrigerator and will be delicious for several days.

WHAT YOU WILL NEED FOR THIS CAKE RECIPE

• 3 cups flour (I used 2 cups of organic unbleached and one cup of whole wheat Sonora wheat)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks softened unsalted butter
• 1 1/2 cups sugar
• 4 eggs
• 1/4 cup whole milk
• 1/2 cup coconut milk
• 1/4 cup coconut cream 

WHAT YOU WILL NEED FOR THE CAKE FROSTING

• 3 cups heavy whipping cream
• 2-4 tablespoons coconut cream
• 1/2 cup confectioners sugar

WHAT YOU WILL NEED FOR DECORATIONS

• 1 package of shredded coconut
• food coloring (I use pink and blue)-try to find natural if possible
• licorice for the bunny whiskers

 

HOW TO MAKE AN EASTER BUNNY CAKE

1. Butter and flour 2- 9 inch round cake pans and preheat oven to 350 degrees.
2. Mix dry ingredients in a bowl and sit aside:  3 cups of flour, 4 tsp. baking powder, and 1/2 tsp. salt.
3. Cream 1 cup of butter and 1 1/2 cups of sugar then add 4 eggs one at a time.
4. Add 1/4 cup whole milk, 1/2 cup coconut milk, and 1/4 cup coconut cream. 
5. In 3 increments add flour mixture just until combined.  
6. Divide batter evenly between the two 9 inch cake pans.  (Sometimes I use my digital scale to weigh the pans to make sure they are equal).
7. Bake the cake on the middle rack at 350 degrees for 20-25 minutes or until toothpick inserted in the middle of cake comes out clean.
8. Cool the cakes for 10 minutes before removing them from the pans.
9. Carefully remove the cakes from the pans and place then on a rack to cool.

HOW TO MAKE FROSTING FOR THE EASTER BUNNY CAKE

1. In a mixer with a whisk attachment whisk 3 cups of heavy whipping cream until stiff peaks form.
2. Next add 2-4 tablespoons of coconut cream and 1/2 cup of confectioners sugar and whip until smooth. 

 

HOW TO DECORATE THE BUNNY CAKE

1. In a zip lock bag add about one cup of shredded coconut then add a drop or two of the color of your choice. Then, close the bag and shake it until the coconut is your desired color.
2. Now to shape the cake into a bunny. Leave one 9 inch round whole which will be the bunny head.  Take the other round and score it in the shape of bunny ears. Just like this! The remaining center piece will be the bunny’s bow tie.
3. Arrange the rounds on a tray or cardboard.  I bought Wilton 13 x 9 white cardboard for cakes which makes things convenient.
4. Frost the cake and decorate with colored coconut.
5. Lastly, cut licorice for the bunny whiskers. 

Look below to see our video which demonstrates the whole process from baking to decorating the bunny cake.  

Happy Easter and I hope this project will be the start of a new family Easter tradition.

Easter is a special holiday for us Christians and let’s celebrate that He is Risen!

Praise the Lord and blessings to your family!

Caren

Yield: 2 layer 9 inch round cake

Easter Bunny Cake

Print

Coconut yellow cake decorated with whipped cream icing and shredded coconut.

Ingredients

• BUNNY CAKE INGREDIENTS
• 3 cups flour (I used 2 cups of organic unbleached and one cup of whole wheat Sonora wheat)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks softened unsalted butter
• 1 1/2 cups sugar
• 4 eggs
• 1/4 cup whole milk
• 1/2 cup coconut milk
• 1/4 cup coconut cream 
• CAKE FROSTING INGREDIENTS
• 3 cups heavy whipping cream
• 2-4 tablespoons coconut cream
• 1/2 cup confectioners sugar
• DECORATIONS
• 1 package of shredded coconut
• food coloring (I use pink and blue)-try to find natural is possible
• licorice for the bunny whiskers

Instructions

HOW TO MAKE EASTER BUNNY CAKE

1. Butter and flour 2- 9 inch round cake pans and preheat oven to 350 degrees
2. Mix dry ingredients in a bowl and sit aside:  3 cups of flour, 4 tsp. baking powder, and 1/2 tsp. salt.
3. Cream 1 cup of butter and 1 1/2 cups of sugar then add 4 eggs one at a time.
4. Add 1/4 cup whole milk, 1/2 cup coconut milk, and 1/4 cup coconut cream 
5. In 3 increments add flour mixture just until combined.  
6. Divide batter evenly between the two 9 inch cake pans.  (Sometimes I use my digital scale to weigh the pans to make sure they are equal).
7. Bake the cake on the middle rack at 350 degrees for 20-25 minutes or until toothpick inserted in the middle of cake comes out clean.
8. Cool the cakes for 10 minutes before removing them from the pans.
9. Carefully remove the cakes from the pans and place then on a rack to cool.

HOW TO MAKE FROSTING

1. In a mixer with a whisk attachment whisk 3 cups of heavy whipping cream until stiff peaks form.
2. Next add 2-4 tablespoons of coconut cream and 1/2 cup of confectioners sugar and whip until smooth. 

HOW TO DECORATE THE BUNNY CAKE

1. In a zip bag add about one cup of shredded coconut then add a drop or two of the color of your choice.  After that close the bag and shake it until the coconut is your desired color.
2. Now to shape the cake into a bunny.  Leave one 9 inch round whole which will be the bunny head.  Take the other round a score it in the shape of bunny ears.  Just like this!  The remaining center piece will be the bunny's bow tie.
3. Arrange the rounds on a tray or cardboard.  I bought Wilton 13 x 9 white cardboard for cakes which makes things convenient.
4. Frost the cake and decorate with colored coconut.
5. Lastly, cut licorice for the bunny whiskers. 

For a great Easter breakfast recipe try making Sourdough Monkey Bread.  We have a video to demonstrate this easy Easter morning favorite.