Easter Bunny Coconut Cake (Printable)

Whimsical vanilla cake with fluffy coconut frosting and festive bunny shape.

# Ingredient List:

→ 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:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
05 - Add flour mixture and milk alternately to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Distribute batter evenly between prepared cake pans and smooth the tops.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
08 - Beat softened butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until light and fluffy.
09 - Set aside 0.5 cup of frosting in a separate bowl and tint with pink food coloring for bunny ears and nose.
10 - Once cakes are completely cooled, cut one round cake to form the bunny's ears and bow tie. Arrange on a large board: 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 structure. Refrigerate for 15 minutes.
12 - Frost the cake generously with remaining white frosting. Press shredded coconut over all frosted surfaces for a fluffy texture.
13 - Use pink-tinted frosting to fill the bunny's inner ears and nose. Decorate the face with jelly beans or candies for eyes, chocolate chips or edible gel for nose, licorice strings for whiskers, and mini marshmallows for cheeks and tail.
14 - Present the Easter bunny cake to guests and enjoy.

# Expert Advice:

01 -
  • It looks impressive enough to be the showstopper dessert, but the actual technique is totally approachable even if you've only baked a handful of cakes.
  • The coconut frosting is so ridiculously fluffy and forgiving that it hides any imperfections while tasting like a cloud of vanilla and sweetness.
  • Kids get genuinely excited about decorating it, turning the final step into an activity instead of just another task.
  • You can bake the layers ahead, which means you're basically just assembling magic on the day of your celebration.
02 -
  • Room temperature ingredients are absolutely critical—cold butter won't cream properly, and cold eggs won't emulsify, both of which result in a dense cake instead of the fluffy one you're after.
  • The bunny template is your friend; cutting freehand often results in uneven ears that throw off the whole design, so take 30 seconds to sketch or print a guide.
  • Don't frost the cake while it's still warm or even room temperature—it needs to be completely cool or your frosting will melt and slide right off.
03 -
  • Invest 30 seconds in sifting your powdered sugar—it's the difference between silky frosting and grainy frosting, and it matters more than you'd think.
  • The pink frosting will be easier to work with if you tint it slightly thicker than the white frosting, so it doesn't spread and blend in when you're trying to create defined ears and a nose.
Go Back