Easter Bunny Cake Recipe Like Mom Used to Make
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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

Ingredients

  • 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

Instructions

  • 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.