Coconut Easter Bunny Cake
This Coconut Easter Bunny Cake makes the cutest Easter dessert and it’s so easy to decorate! Made with boxed cake mix, canned frosting, shredded coconut and spring candy. Both kids and adults will fall in love this treat!
Servings: 12 people
Ingredients
- 1 box white cake mix plus ingredients on box
- 1 can vanilla or any white frosting
- food gel color of your choice for the bow tie
- green food gel color for the coconut grass
- 1 bag shredded sweetened coconut
- jelly beans
- Robin Easter candy eggs
- Mini chocolate chips
- 2 sour candy belts cut into thin strips
Instructions
- Bake cake according to box instructions, using two greased 8x8 inch or 9x9 inch round baking pans. Let the cakes cool for a few minutes before transferring to a cooling rack to cool completely.
- Line a large cutting board, serving tray, or baking pan with parchment paper. Place one of the round cakes in the center for the head. To make the ears and bow tie cut 2 convex shaped ears from the second round cake and place on each side of the bunny's head. Place the concave shaped piece below the head to make the bowtie.
- Place the cake in the freezer to chill for at least 30 minutes. This is optional but it will help frost the cake easier.
- Frost the ears and bunny head with the frosting and then lightly coat the frosting with shredded coconut.
- Add food gel (color of your choice) to a small mixing bowl and mix in the remainder of the frosting to frost the bowtie.
- To decorate the bunny, add jelly beans and/or Easter candy around the bowtie. Use pink jelly beans to decorate the ears. Use black jelly beans for the nose and eyes. Add thinly sliced sour candy belt strips to make the whiskers. Use mini chocolate chips (or regular chocolate chips) to make the mouth,
- To make the green grass, place the remainder of the shredded coconut in a large ziplock bag and add a few drops of green food gel. Shake the bag until the coconut is green and sprinkle it around the bunny. Add Robin eggs or jelly beans around the grass for decoration (optional). Enjoy!
Notes
Recipe adapted from Savory Experiments