Easter Bunny Cake Coconut Frosting (Printable Version)

Soft vanilla layers combine with fluffy coconut frosting for a festive, whimsical Easter centerpiece.

# 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

# Directions:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - Whisk together flour, baking powder, and salt in a bowl.
03 - In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
05 - Alternately add flour mixture and milk to 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 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer onto wire racks to cool completely.
08 - 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 - 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 bow tie below.
11 - Spread a thin layer of white frosting over entire cake structure 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 bunny inner ears and nose. Decorate face with jelly beans for eyes, chocolate chips or gel for nose, licorice strings for whiskers, and mini marshmallows for cheeks and tail.
14 - Transfer to serving platter and present to guests.

# Expert Tips:

01 -
  • It's a showstopper that looks way more complicated than it actually is, which means you'll impress everyone at the table.
  • The vanilla cake stays so moist and tender that even kids prefer homemade over store-bought versions.
  • Decorating it becomes a fun family activity where crooked whiskers and wonky eyes somehow add to the charm.
02 -
  • Room temperature ingredients are non-negotiable here because cold eggs or butter won't blend smoothly, which affects how tender your cake turns out.
  • The crumb coat step feels like an extra step until you realize it's what prevents loose cake crumbs from turning your pristine frosting into a speckled mess.
  • Assembling the bunny on a board larger than you think you need prevents last-minute scrambling when pieces don't fit where you expected them to.
03 -
  • Cake layers can be baked a full day ahead and stored tightly wrapped, which takes stress out of party day and lets flavors actually develop overnight.
  • Use a serrated knife instead of a regular one when cutting the bunny shape, and dip it in hot water between cuts for cleaner edges that don't crumble.
  • If your frosting starts to feel too soft while decorating, slide the whole cake into the fridge for ten minutes to firm everything up again.
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