Easter Bunny Cake Recipe
Make Easter Bunny Cake Recipe, a playful carrot cake with fluffy coconut 'fur'—decorate easily for a festive centerpiece.
Ingredients
- 1 box Betty Crocker™ Delights Super Moist™ Carrot Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
- Tray or cardboard covered with wrapping paper and plastic food wrap or foil
- 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
- 1 cup coconut
- Construction paper
- Jelly beans or small gumdrops, as desired
- 1 cup shredded coconut
- Green liquid food color
Instructions
Step 1: Bake and Chill the Cake
Preheat as the box directs and prepare the batter exactly to package instructions using the water, vegetable oil and eggs called for on the box, then bake in two 8- or 9-inch round pans. Once baked, cool both layers completely on the painted pine wood surface; wrap one whole layer tightly and freeze it for later. Place the second layer in the freezer for about 45 minutes before cutting — the brief freeze firms the crumb and makes the next cuts clean and tidy.
Step 2: Slice and Build the Body
Working on the chilled layer, cut the round cake layer cleanly in half and use the two halves to form the bunny’s rounded body: pair the flat sides together with a generous layer of whipped white frosting between them and set the assembled halves upright on their cut edge on the prepared tray or cardboard base. Keep a serrated knife and an offset spatula nearby; you’ll notice a neat pale seam of frosting and slightly rough, compacted crumbs around the cut edges as the cake stands on the tray.
Step 3: Carve the Head, Attach Tail and Crumb-Coat
Remove a small notch about one-third of the way up one end to suggest the head, and reserve the small end cutout pieces. Use one half of a cutout piece from the tail, secured temporarily with toothpicks, to bulk the neck/tail junction so the silhouette reads clearly. Apply the remaining frosting as a thin, rounded crumb-coat all over the cake, smoothing with the offset spatula to create a soft domed silhouette. Gently press one cup of shredded coconut over the frosting to create a dense, fluffy fur texture that obscures the underlying crumbs.
Step 4: Add Ears, Features and the Green Coconut Lawn
Cut two tall ear shapes from construction paper and wrap the inserted ends with plastic food wrap for sanitary insertion while styling; insert them into the notch so they stand tall. Use shiny jelly beans for the eyes and a small round red candy for the nose, pressing them gently into the coconut “fur.” Tint one cup of additional shredded coconut with green liquid food color in a resealable bag, shake until evenly coated, then spread the green coconut around the base to form a grassy lawn and scatter extra jellybeans on the lawn. Remove the plastic wrap from the ear ends and any toothpicks before serving so the final presentation is clean.
Notes
- Chill the second layer briefly before slicing for cleaner cuts.
- Use a resealable bag to tint coconut evenly and avoid mess.
- Press coconut gently to keep a fluffy fur texture.
- Remove all toothpicks and plastic wrap from ears before serving.
- Freeze extra layer for an easy backup or second cake.