Easter Bunny Cake Coconut Frosting (Printable)

Vanilla layers meet fluffy coconut frosting in a festive springtime dessert shaped like an Easter bunny.

# What You'll Need:

→ Cake

01 - 2.5 cups all-purpose flour
02 - 2.5 teaspoons baking powder
03 - 0.5 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk

→ Coconut Frosting

09 - 1 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - 0.25 cup whole milk
12 - 1.5 teaspoons pure vanilla extract
13 - 2 cups sweetened shredded coconut

→ Decoration

14 - Pink food coloring
15 - Jelly beans or candy-coated chocolate eggs
16 - Licorice strings for whiskers
17 - Mini marshmallows for tail and cheeks
18 - Black edible gel or chocolate chips for eyes and nose

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a bowl, whisk together flour, baking powder, and salt.
03 - In a large mixing bowl, beat softened butter and sugar until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans and smooth the tops.
07 - Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
08 - While cakes are cooling, beat softened butter until creamy. Gradually add powdered sugar, milk, and vanilla, beating until light and fluffy.
09 - Set aside 0.5 cup of frosting in a separate bowl and tint with pink food coloring for bunny ears and nose.
10 - Once cakes are completely cool, cut one round cake to form bunny ears and bow tie. Arrange on a large board: one round for the face, two ear shapes above, and the bow tie below.
11 - Spread a thin layer of white frosting over the entire cake assembly to create a crumb coat. Chill for 15 minutes.
12 - Frost the cake generously with remaining white frosting. Press shredded coconut over all frosted surfaces for a fluffy effect.
13 - Use pink-tinted frosting to fill in the bunny's inner ears and nose. Decorate the face with jelly beans or candies for eyes, chocolate chips or gel for nose, licorice strings for whiskers, and mini marshmallows for cheeks and tail.
14 - Serve the Easter Bunny Cake and enjoy.

# Expert Suggestions:

01 -
  • It turns a simple cake into a showstopping centerpiece that feels magical without requiring professional pastry skills.
  • The coconut frosting is impossibly fluffy and forgiving, making it nearly impossible to mess up once you understand the rhythm of beating butter and sugar.
02 -
  • Eggs and butter must be at room temperature or your batter will break and your cake will turn out grainy instead of tender; set them out an hour before baking.
  • Don't skip the crumb coat; it seems like an extra step but it's the secret that separates homemade cakes from bakery-quality ones.
03 -
  • Use an offset spatula for frosting; it gives you more control than a regular spatula and makes the whole process feel less chaotic.
  • Keep a damp towel nearby while decorating because frosting gets everywhere and a quick wipe saves you from becoming a frosting sculpture yourself.
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