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Easter Bunny Cake

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This cute Easter Bunny Cake is made easy by using cake mix and a simple coconut buttercream frosting. Finish with coconut shreds and candy! Check out my other Easter recipes while you’re at it.

Easter Bunny Cake on a white plate

Coconut Cake Made Easy!

While I do have a homemade coconut cake recipe, I made this Easter Bunny Cake from a boxed vanilla cake mix and added coconut shreds and extract. This is a quicker process and the store-bought mix tends to make a sturdier cake whereas my homemade coconut cake has a more tender crumb.

Coconut Buttercream Frosting

While the cake for this recipe is store-bought, I don’t cut any corners with the frosting. There’s nothing like a homemade buttercream frosting. You get to control how sweet, buttery, or thick you want it. So I took my basic buttercream frosting recipe and revamped it with coconut oil and extract!

Another option would be to use my coconut cream cheese frosting from this recipe, which is also superb.

Decorations

Once you bake your cakes and make your frosting, it’s time to assemble the whole thing to make it look like a cute little white bunny. I do this by using shredded coconut for fur, a pink jellybean for the nose, and some decorated thick paper ears. You are welcome to go the extra mile and use colored frosting for the eyes, whiskers, and maybe even some fake grass surrounding the bunny. But I kept mine simple. 🙂

How to Make an Easter Bunny Cake

For full details on how to make an Easter Bunny Cake see the recipe card down below 🙂

Make the Coconut Cake

Preheat the oven to 350 degrees F. Line two 8-inch, light-colored round cake pans with nonstick cooking spray and parchment paper. Set aside.

Make cake mix according to package directions. Stir in shredded coconut and coconut extract. Divide evenly between two cake pans and bake 15-20 minutes or until very lightly golden brown around the edges and a toothpick comes out clean or with a few moist crumbs after being inserted.

Set cakes aside to cool completely on cooling racks. After 15 minutes when pans are cool enough to handle, flip out of the cake pans to finish cooling.

Make the Coconut Buttercream Frosting

In a large bowl, beat butter and coconut oil together until well combined using the paddle attachment. Add in powdered sugar, salt, vanilla, and coconut extract. With the mixer on low speed, slowly stream in the milk bit by bit until a thick and creamy buttercream forms. Scrape the sides and bottom of the bowl and beat again. Buttercream should hold its shape but easily spread with a butter knife.

Cut and Assemble Cakes

Cut any domed tops off the baked cakes. Remove the parchment paper if stuck to the bottom. Cut each cake in half width-wise and spread one half with buttercream. Stack the other cake on top to create a sandwiched look. Stand it up cut-side down onto a plate or serving platter.

Cut a medium-sized scoop shape out of one side of the sandwiched cakes to form the back and neck of the bunny. Use this piece of cake (or a part of this cake) to form the tail of the bunny.

Decorate Cakes

Spread the entire cake with coconut buttercream, then cover with more shredded coconut.

Finish the cake with some cardboard ears and a pink jelly bean nose.

Make Ahead

You can store this Easter Bunny Cake whole in the fridge, covered, for a day or two. A couple of hours before serving take it out to bring it to room temperature.

Storing Easter Bunny Cake

If you’re storing leftovers, store them in the fridge covered for up to 4 days.

decorated easter bunny cake on a white plate

More Festive Easter Desserts to Try!

decorated easter bunny cake on a white plate

Try this Easter Bunny Cake recipe this Easter! The printable recipe card is below, happy baking 🙂

Easter Bunny Cake on a white plate
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Easter Bunny Cake

This cute Easter Bunny Cake is made easy by using cake mix and a simple coconut buttercream frosting. Finish with coconut shreds and candy!
servings 16 servings; 2 bunny cakes
Prep Time 30 mins
Cook Time 15 mins
Total Time 1 hr 15 mins

Ingredients

For the Coconut Cake

  • 15.25 oz vanilla cake mix I used betty crocker
  • 3 whole eggs adjust according to cake mix brand
  • 1 cup water adjust according to cake mix brand
  • 1/2 cup vegetable oil adjust according to cake mix brand
  • 3/4 cup shredded desiccated coconut
  • 1 teaspoon coconut extract

For the Coconut Buttercream

  • 1/2 cup salted butter softened
  • 1/2 cup coconut oil room temperature
  • 1 pound powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 3 tablespoons milk give or take 1 tablespoon
  • 2 cups shredded desiccated coconut for garnish
  • 2 pink jellybeans one for each cake

Equipment

  • 2 8-inch round cake pans
  • Parchment Paper for lining bottom of cake pans

Instructions

Make the Coconut Cake:

  • Preheat oven to 350 degrees F. Line two 8-inch, light colored round cake pans with nonstick cooking spray and parchment paper. Set aside.
  • Make cake mix according to package directions. Stir in shredded coconut and coconut extract. Divide evenly between two cake pans and bake 15-20 minutes or until very lightly golden brown around the edges and a toothpick comes out clean or with a few moist crumbs after being inserted.
    vanilla cake batter in a cake pan
  • Set cakes aside to cool completely on cooling racks. After 15 minutes when pans are cool enough to handle, flip out of the cake pans to finish cooling.
    vanilla cake round cooling on a wire wrack

Make the Coconut Buttercream

  • In a large bowl, beat butter and coconut oil together until well combined using the paddle attachment. Add in powdered sugar, salt, vanilla and coconut extract. With the mixer on low speed, slowly stream in milk bit by bit until a thick and creamy buttercream forms. Scrape the sides and bottom of bowl and beat again. Buttercream should hold its shape, but easily spread with a butter knife.
    coconut buttercream frosting in a metal bowl

Assemble the Bunnies

  • Cut any domed tops off the the baked cakes. Remove the parchment paper if stuck to the bottom. Cut each cake in half width-wise and spread one half with buttercream. Stack the other cake on top to create a sandwiched look. Stand it up cut side down onto a plate or serving platter.
    cake round cut in half. one half is frosted on the top
  • Cut a medium sized scoop shape out of one side of the sandwiched cakes to form the back and neck of the bunny. Use this piece of cake (or a part of this cake) to form the tail of the bunny.
    two half cake rounds side by side propped up on a white plate with frosting on the edges
  • Spread the entire cake with coconut buttercream, then cover with more shredded coconut.
    two half cake rounds side by side propped up on a white plate with frosting on all sides
  • Finish the cake with some cardboard ears and a pink jelly bean nose.
    Easter Bunny Cake on a white plate

Nutrition

Calories: 461kcal | Carbohydrates: 58g | Protein: 2g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 313mg | Potassium: 77mg | Fiber: 1g | Sugar: 46g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: bunny cake, easter bunny cake

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