An Easter Bunny Cake can delight your family and provide a great Easter dessert for your holiday dinner. This cute cake also makes a great centerpiece for your Easter table that will disappear at the end of the meal!
Jelly beans and tinted coconut are the simple decorations for this cake, which is made in one 9” x 13” pan. Variations include making your bunny tan or light brown if you like by tinting the coconut instead of leaving it white.
There are other bunny cakes that are more elaborate, including one by Betty Crocker (see Dear Readers on page 19) that can be found on the Betty Crocker website. I chose this one for its simplicity, as I have a lot of Sunday dinner cooking to do for Easter dinner at my house this year. Enjoy this blessed holiday and time with your family this weekend!
Easter Bunny Cake
1 cake mix of your choice, either white, yellow or carrot cake
Buttercream or vanilla frosting
Pink gel icing
Coconut, divided, with some tinted green for the grass
Licorice for the bunny’s mouth
Bake cake of your choice -- yellow, white or even carrot cake mix -- according to directions on the box in a 9”x 13” cake pan. When cool, remove and place on platter. Cut the cake into an oval shape.
Frost entire cake. Pat coconut on sides of the iced cake, mounding up a small circle for the bunny’s tail. Sprinkle coconut across the top for the bunny’s head. Draw ears with pink gel icing, use black jelly beans for eyes, pink for the nose and black licorice for the mouth.
Tint coconut by placing approximately 2 cups in a plastic bag with a few drops of green food coloring. Shake bag to tint coconut. Rim platter with green coconut and nestle brightly colored jelly beans in the coconut.