Easter Bunny Coconut Cake (Printable Version)

Whimsical vanilla layers topped with fluffy coconut frosting, shaped like an Easter bunny.

# 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

# Steps to Follow:

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 - Beat softened butter and granulated sugar together for 3 minutes until light and fluffy.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
05 - Alternately add flour mixture and milk to the 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 30-35 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire rack 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 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 with one round for the face, two ear shapes above, and the bow tie below.
11 - Spread a thin layer of white frosting over the entire assembled cake. Chill for 15 minutes.
12 - Frost the cake generously with remaining white frosting. Press shredded coconut over all frosted surfaces.
13 - Apply pink-tinted frosting to 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 - Present and serve the completed Easter Bunny Cake.

# Additional Tips::

01 -
  • It transforms a simple vanilla cake into pure imagination—kids actually gasp when they see it come to the table.
  • The coconut frosting is so forgiving and delicious, even if your bunny ears end up slightly lopsided, everyone forgets because they're too busy enjoying the flavor.
  • No exotic ingredients required, just pantry staples that happen to create something show-stopping without the fussy technique.
02 -
  • Room temperature ingredients aren't just a suggestion—they're the difference between a cake that rises properly and one that stays dense and disappoints.
  • The crumb coat saves your reputation; it catches all the crumbs that would otherwise muddy your final frosting appearance, and this step alone makes even amateur decorators look professional.
03 -
  • Make your cake layers a full day ahead and wrap them tightly; they're actually easier to work with when they're a day old because they're slightly firmer and less prone to tearing.
  • If you want deeper coconut flavor, lightly toast your shredded coconut in a dry skillet for two minutes before pressing it onto the frosting—it transforms the taste from mild to genuinely coconut-forward.
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