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Easter Bunny Cake Recipe Like Mom Used to Make

Easter Bunny Cake Recipe

Housewives of Frederick County
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.
5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 16 servings
Calories 250 kcal


  • 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.
Keyword Easter Bunny Cake, Easter Cake