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I thought the tub of vanilla frosting would be white but it was yellow. You probably want to be more careful than I to be sure you pick up a white frosting.
The girls frosted their bunny cake while their older cousin and Pop-Pop worked on a school project together on the sofa. At first our bunny looked like a car without wheels but with a little shaping with the frosting, it took on more of a bunny shape.
Carefully patting on the coconut to look like bunny fur.
The older girls cut paper ears adding pink before attaching to the bunny.
I giggle seeing this photo showing how tickled they were to share their creation. Such a sense of accomplishment. 🙂
I love making memories with our grandkids and they love spending time with their cousins.
Having an adorable and decorative cake is pretty fun too!
Maybe there is a little one who would love to spend some time in the kitchen with you!
Here are the how-to’s.
Easter Bunny Cake
1 box Betty Crocker™ SuperMoist™ carrot cake mix (or flavor of choice)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Whipped fluffy white frosting
1 cup shredded coconut
Paper for ears
Jelly beans or small gumdrops, as desired for eyes and nose
1+ cup shredded coconut
Green food color
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
- Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make body. Place cake upright on cut edge on serving plate.
- Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.
- Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
We baked a strawberry flavor cake in 8-inch pans and used both layers to made two bunny cakes. We used a container of frosting for each cake and about 4 cups of coconut all together.
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