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Easter Bunny Cake on a white plate
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Easter Bunny Cake

This cute Easter Bunny Cake is made easy by using cake mix and a simple coconut buttercream frosting. Finish with coconut shreds and candy!
Course Dessert
Cuisine American
Keyword bunny cake, easter bunny cake
Prep Time 30 minutes
Cook Time 15 minutes
Cool Time 30 minutes
Total Time 1 hour 15 minutes
Servings 16 servings; 2 bunny cakes
Calories 461kcal

Equipment

  • 2 8-inch round cake pans
  • Parchment Paper for lining bottom of cake pans

Ingredients

For the Coconut Cake

  • 15.25 oz vanilla cake mix I used betty crocker
  • 3 whole eggs adjust according to cake mix brand
  • 1 cup water adjust according to cake mix brand
  • 1/2 cup vegetable oil adjust according to cake mix brand
  • 3/4 cup shredded desiccated coconut
  • 1 teaspoon coconut extract

For the Coconut Buttercream

  • 1/2 cup salted butter softened
  • 1/2 cup coconut oil room temperature
  • 1 pound powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 3 tablespoons milk give or take 1 tablespoon
  • 2 cups shredded desiccated coconut for garnish
  • 2 pink jellybeans one for each cake
US Customary - Metric

Instructions

Make the Coconut Cake:

  • Preheat oven to 350 degrees F. Line two 8-inch, light colored round cake pans with nonstick cooking spray and parchment paper. Set aside.
  • Make cake mix according to package directions. Stir in shredded coconut and coconut extract. Divide evenly between two cake pans and bake 15-20 minutes or until very lightly golden brown around the edges and a toothpick comes out clean or with a few moist crumbs after being inserted.
    vanilla cake batter in a cake pan
  • Set cakes aside to cool completely on cooling racks. After 15 minutes when pans are cool enough to handle, flip out of the cake pans to finish cooling.
    vanilla cake round cooling on a wire wrack

Make the Coconut Buttercream

  • In a large bowl, beat butter and coconut oil together until well combined using the paddle attachment. Add in powdered sugar, salt, vanilla and coconut extract. With the mixer on low speed, slowly stream in milk bit by bit until a thick and creamy buttercream forms. Scrape the sides and bottom of bowl and beat again. Buttercream should hold its shape, but easily spread with a butter knife.
    coconut buttercream frosting in a metal bowl

Assemble the Bunnies

  • Cut any domed tops off the the baked cakes. Remove the parchment paper if stuck to the bottom. Cut each cake in half width-wise and spread one half with buttercream. Stack the other cake on top to create a sandwiched look. Stand it up cut side down onto a plate or serving platter.
    cake round cut in half. one half is frosted on the top
  • Cut a medium sized scoop shape out of one side of the sandwiched cakes to form the back and neck of the bunny. Use this piece of cake (or a part of this cake) to form the tail of the bunny.
    two half cake rounds side by side propped up on a white plate with frosting on the edges
  • Spread the entire cake with coconut buttercream, then cover with more shredded coconut.
    two half cake rounds side by side propped up on a white plate with frosting on all sides
  • Finish the cake with some cardboard ears and a pink jelly bean nose.
    Easter Bunny Cake on a white plate

Nutrition

Calories: 461kcal | Carbohydrates: 58g | Protein: 2g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 313mg | Potassium: 77mg | Fiber: 1g | Sugar: 46g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg