Easter Bunny Cake

Easter Bunny Cake

Looking for a fun and festive way to spruce up your Easter table this holiday? This adorably DELICIOUS bunny cake will fit the bill perfectly and talk about a kid-pleaser! 

Though to keep our dietitian-nutritionist happy, be sure to serve up some crunchy bunny carrots with your Easter dinner to help balance out their plate 🙂 

Easter Bunny Cake

Serves 12


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Prep Time
45 min

Cook Time
40 min

Total Time
1 hr 25 min

Prep Time
45 min

Cook Time
40 min

Total Time
1 hr 25 min

Ingredients
  1. 1 (18.25-ounce) package white or yellow cake mix
  2. 3 ¾ cups unsweetened coconut flakes (divided)
  3. 1 (16-ounce) package vanilla frosting
  4. Handful of small jelly beans
  5. 4 pieces black or red licorice for whiskers
Instructions
  1. Preheat oven and prepare two 9-inch round baking pans as directed on cake box. Prepare cake batter as directed on package, adding in ½ cup of the coconut. Divide batter evenly between the prepared pans. Bake and cool cake as directed on package.
  2. Before frosting, place the cakes in the freezer for no more than 15 minutes.
  3. Place one 9-inch cake layer on a serving tray, forming the bunny’s head. Cut 2 convexshaped ears from each side of the second layer and place on each side of “head” to form ears.
  4. Optional: Use leftover concave-shaped piece to make a bowtie, placed about ½ inch below head.
  5. Frost entire bunny, covering top and sides of bunny. Pat remaining 3¼ cups coconut evenly over top and sides. Decorate the bunny face and bowtie with jelly beans, and use the licorice to make whiskers.
Notes
  1. Nutrition Facts: 540 calories, 26 grams fat, 19 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 410 mg sodium, 70 grams carbohydrate, 5 grams fiber, 48 grams sugar, 5 grams protein, 0 vitamin A, 0% vitamin C, 2% calcium, 8% iron
  2. Photography by Todd Porter and Diane Cu
  3. Styled by Jacqueline deMontravel, Amanda Heer, Kathy Jo Peterson
Good Food For Kids, Good Food For Life http://www.goodfoodforkids.org/


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