Bunny cake- what’s not to love about a fluffy white cake shaped to look like a bunny? Kids absolutely love it, it makes a beautiful (and fun) centerpiece for Easter brunch and, thanks to Sarah House’s step-by-step directions, it’s easy to make, too. This fabulous bunny starts with a basic white cake recipe featuring our superfine cake flour for a light cake with a tender crumb. Then, we frost it with a gorgeous butter cream and cover it with coconut. Assembly is a piece of cake (yep, we went there), but your guests will think you slaved over it.
You can toast the coconut for a bit more contrast or dye the cake for a fun surprise. Add a nose and eyes, if you like, or just leave it as-is and enjoy the sly smiles you are sure to receive from your adult guests (never mind the children who will lose their minds). Because that’s the funny thing about a bunny cake- even if it’s kind of kitschy- most of us have a fond memory of this cake from our youth and seeing that fluffy bunny just makes us happy. And isn’t that what it’s all about anyway? Making people happy? We think so. Happy Baking!
Coconut Easter Bunny Cake
Prep Time: 90 minutes | Bake Time: 25 – 30 minutes | Inactive Time: 60 min
Yield: 8 – 12 servings
- 6 Tbsp soft Butter
- ¾ cup Granulated Sugar
- ½ cup Milk
- 3 Egg Whites
- 1 tsp Vanilla Extract
- 1 ½ cups Bob’s Red Mill Super-Fine Cake Flour
- 1 ½ tsp Baking Powder
- ¼ tsp Salt
Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper or oil and flour pan well; set aside.
Cream butter and sugar until light and fluffy, 7 – 10 minutes. Meanwhile, combine milk, egg whites, and vanilla extract in a small bowl and set aside. Sift together Bob’s Red Mill Super-Fine Cake Flour, baking powder, and salt and set aside.
Add 1/3 of the flour mixture to the butter and briefly mix to combine, followed by ½ of the liquid. Continue to alternately add remaining flour and liquid and mix until combined, taking care not to over-mix the batter.
Transfer batter to the prepared cake pan and spread to evenly fill pan and smooth top. Bake until set and a tested inserted in the center comes out clean, about 25 – 30 minutes. Let cool thoroughly, at least 1 hour. Meanwhile, prepare frosting.
- 4 ½ cups Powdered Sugar
- 1 ½ cup Butter, soft
- 1 tsp Vanilla Extract
- 2 – 3 Tbsp Whole Milk or Cream, if needed
- 3 – 4 cups Bob’s Red Mill Shredded Coconut
Combine powdered sugar and soft butter and mix on low for 1 minute to combine.
Increase speed to medium and mix until light and fluffy, 3 – 5 minutes.
Add vanilla extract and milk or cream (if needed to adjust consistency) and mix until combined, about 1 minute more. Set aside frosting and Bob’s Red Mill Shredded Coconut until ready to assemble cake.
Divide cake in half down the center.
Spread a generous layer of frosting on one half of the cake.
Flip the unfrosted half over onto the frosted half so the halves line-up evenly.
Step 4 & 5
Cut out a small (about 1-inch) notch about 1/3 of the way up one end of the body and about 1/3 of the way into the cake towards the center.
Flip the removed notch over and attach to the opposite end of the cake with outer crusts touching to create a tail.
Frost entire cake, adding extra frosting to the sides of the bunny “body” to form a rounded shape.
Sprinkle Bob’s Red Mill Shredded Coconut over the cake, pressing in lightly to secure. Add paper ears and a tiny pink nose, if desired.