Easter Bunny coconut fur (Print)

Festive bunny-shaped dessert topped with shredded coconut and jelly bean accents for spring joy.

# Ingredients:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 1 cup whole milk

→ Frosting

10 - 1 cup unsalted butter, softened
11 - 4 cups powdered sugar, sifted
12 - 2 teaspoons vanilla extract
13 - 2 to 4 tablespoons milk

→ Decorations

14 - 2 cups sweetened shredded coconut
15 - 1 large pink jelly bean for tail
16 - 4 large white jelly beans for paws
17 - 4 small pink jelly beans for paw pads
18 - Pink food coloring, optional for ear details
19 - 2 mini chocolate chips or black jelly beans for eyes

# Directions:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
04 - Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
05 - Divide batter evenly between prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted in center comes out clean.
06 - Cool cakes in pans for 10 minutes, then transfer to wire rack to cool completely.
07 - Beat softened butter until creamy. Gradually add powdered sugar, then vanilla extract and enough milk to reach spreadable consistency.
08 - Cut one cake round in half to create two semicircles. Place whole cake round on serving platter for bunny body. Stand semicircles upright at one end to form bunny head and back.
09 - From second cake, cut out two ear shapes and two paw shapes using a serrated knife. Attach ears and paws to bunny body using frosting.
10 - Generously frost entire assembled cake with prepared frosting.
11 - Press shredded coconut over frosted cake to resemble bunny fur, covering all frosted surfaces.
12 - Position large pink jelly bean on rear for tail. Arrange white and pink jelly beans on paws for pads. Add mini chocolate chips or black jelly beans for eyes. Tint coconut pink with food coloring for ear detail if desired.
13 - Refrigerate decorated cake until ready to serve.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen, but it's honestly just cake, frosting, and some playful decorating.
  • Kids go absolutely wild for it, but adults find themselves getting genuinely excited about arranging jelly beans.
  • The actual cake is a tender, buttery vanilla that tastes as good as it looks.
02 -
  • Room temperature eggs and butter aren't just suggestions—they genuinely affect how the cake rises and how smooth the frosting becomes.
  • Cutting the second cake into shapes feels scary the first time, but a serrated knife and a light hand let you create clean lines without crumbling.
03 -
  • If your frosting is too soft, refrigerate it for 15 minutes and it'll firm up to the perfect spreading consistency without getting hard.
  • Press the coconut onto the cake while the frosting is still slightly tacky; once it sets completely, the coconut won't stick as well.
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