Easter Bunny Cake Recipe
This Easter Bunny Cake Recipe is a fun, creative, & festive way to celebrate the Easter holiday with a delicious & adorable dessert. It's 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 my wonderful Mom.
Ingredients
- 2 Baked 9-inch round white cake layers, cooled
- 1 container White Frosting or 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
- Make your favorite box cake mix for making two round cakes, or make it homemade. Either way, bake them in 9″ round cake pans.
- Once the layers are baked, allow them to cool at room temperature for approximately 1 hour.
- Leave 1 cake whole. Use serrated knife to cut 2nd cake into 3 pieces as shown in diagram. Cut the top and bottom of ONE round layer into the shape of footballs (bunny ears). Leave the center of the cake (middle piece) in the shape of a bowtie.
- Place your un-cut round cake layer onto the center of your tray. Then, position cut-up cake pieces to create your bunny cake! The ears will go over top of the cake and the bowtie will go under.
- You can use small amounts of frosting to attach pieces to each other.
- Frost your entire cake with white frosting.
- To decorate your cake, sprinkle a generous amount of flaked coconut over top of your white frosting. Then use your pink food coloring to tint the coconut on each inner ear of the bunny.
- Now, use your gumdrops to create the bunny’s eyes and nose and to give his bowtie polka dots.
- Then, use your red licorice laces for his whiskers and mouth.