This bunny cake is so simple to make for Easter, using two coconut cakes shaped to look like a bunny head!
Ingredients
- yellow cake mix: 1 pack (15.25 ounce pack)
- water: 1 cup
- vegetable oil: 0.33333 cup
- eggs: 3 piece
- vanilla frosting: 1 container (16 ounce container)
- ¾ cups flaked coconut: 3 piece
- jellybeans: 30 piece
- sticks red licorice: 4 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch metal springform pans.
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Beat cake mix, water, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase to medium speed and beat for 2 minutes. Pour into the prepared pans.
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Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 23 to 2 minutes.
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Cool in the pan for 15 minutes, then remove cakes from the springform pans and cool completely, about 20 more minutes. Dotdash Meredith Food Studios
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Place one cake on a serving tray, forming the bunny's head.
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Cut 2 convex-shaped ears from each side of the second cake, and place them on each side of the head to form ears. Place the remaining concave-shaped piece about 1/2 inch below the head for the bowtie. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Frost the entire bunny cake with vanilla frosting; pat the cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use licorice to make whiskers. Dotdash Meredith Food Studios
