Description
This coconut bunny cake is a playful Easter centerpiece made with a classic coconut layer cake—no specialty mold required. Soft, fluffy layers are frosted smooth, then transformed into an adorable bunny using coconut flakes, candy eyes, and marshmallow cheeks. It’s nostalgic, festive, and surprisingly simple to assemble, making it perfect for Easter gatherings and spring celebrations.
Ingredients
Coconut Cake
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
1 tsp coconut extract
1 cup coconut milk
Cream Cheese Frosting
12 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 tsp vanilla extract
Decorations
Sweetened shredded coconut
Candy eyes
Large marshmallows (cut in half for cheeks)
Pink decorating gel or melted candy (for nose)
Optional: licorice or piping gel for whiskers
Instructions
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
Whisk flour, baking powder, baking soda, and salt in a bowl.
Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and coconut extract.
Alternate adding dry ingredients and coconut milk, mixing just until combined.
Divide batter evenly between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
Beat frosting ingredients until smooth and fluffy.
Stack and frost cake smoothly on top and sides.
Press shredded coconut gently over the entire cake.
Decorate the front with candy eyes, marshmallow cheeks, and a pink nose to create a bunny face.
Chill briefly to set decorations before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: ~460 kcal
- Fat: 26
- Protein: ~6 g