Easter Bunny Cake Recipe Like Mom Used to Make
Print Recipe

Easter Bunny Cake Recipe

This Easter Bunny Cake Recipe is surprisingly easy to make and so much fun to serve! This recipe has been passed down through the generations as a wonderful memory and testament to our wonderful mother.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Easter Bunny Cake, Easter Cake
Servings: 16 servings
Calories: 250kcal
Author: Housewives of Frederick County


  • 2 Baked 9-inch round white cake layers, cooled
  • 1 tub (8 oz.) Cool Whip Whipped Topping, thawed
  • 1 pkg (7 oz.) Baker's Angel Flake Coconut
  • 3 drops Red food coloring
  • Decorations: Red Licorice, Gumdrops, & Jelly Beans


  • Leave 1 cake whole. 
  • Use serrated knife to cut 2nd cake into 3 pieces as shown in diagram.
    Easter Bunny Cake Recipe Like Mom Used to Make
  • Arrange on large foil-covered board or platter to resemble a bunny's head and bow tie, using small amount of Cool Whip to attach pieces to each other.
  • Frost cake with remaining Cool Whip. 
  • Generously sprinkle cake with coconut. 
  • Tint a small amount of coconut pink for the bunny's ears by adding a few drops of red food coloring diluted in water.
  • Decorate with gumdrops and/or or jelly beans for eyes, nose and polka dots on tie. Licorice for mouth and whiskers. 
    Easter Bunny Cake Recipe Like Mom Used to Make
  • Keep refrigerated until ready to serve.