A Delicious Easter Bunny Butt Cake Recipe
This easy bunny butt cake idea is such a cute dessert to make for Easter!
Bunny cake base ingredients
- Nonstick cooking spray
- 2 eggs plus 4 egg whites, at room temperature
- 3/4 cup cream of coconut
- 1/2 cup crushed pineapple drained
- 2 tsp. coconut extract
- 1 tsp. vanilla extract
- 2 1/4 cups flour
- 1 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 12 tbsp. unsalted butter at room temperature
Buttercream Frosting Ingredients
- 3 cups powdered sugar
- 2 sticks unsalted butter softened
- 3 tbsp milk
- 1 tsp. vanilla extract
- 1/2 tsp. coconut extract
Putting together the Easter bunny cake
- 4 thin pretzel sticks
- 1 bag 10 ounces sweetened shredded coconut
- 8 drops green food coloring
- 2 large round chocolate candy melts
- 6 chocolate chips
- mini candy-coated chocolate eggs for garnish
Bake the Easter bunny cake
Pre-heat the oven to 325 F. Line muffin pan with four paper liners. Spray oven-safe glass bowl with nonstick cooking spray.
In large mixing bowl, combine eggs, egg whites, cream of coconut, pineapple, coconut extract, and vanilla extract until thoroughly mixed.
In a blender or food processor, pulse flour, sugar, baking powder, and salt until combined. Add 6 tablespoons of butter and mix until combined. Add remaining butter and pulse until coarse mixture forms.
In a large mixing bowl, add the coarse flour and butter mixture and half of the egg mixture. Mix for about 1-2 minutes, then add the remaining egg mixture. Mix until well combined.
Fill each muffin cup 2/3 full. Bake 18-20 minutes, or until done. Cool completely. Pour the rest of the cake batter into your oven-safe bowl. Bake for 1 hour, 40 minutes or until it's done baking, allow cake to cool completely.
Make the homemade buttercream frosting
To make the buttercream frosting, grab a large bowl and add powdered sugar and butter; beat ingredients together until fluffy.
Next, add the milk, vanilla extract, and coconut extract; beat until creamy.
Assemble the Easter bunny butt cake
Turn the oven-safe cake bowl upside-down on a cake stand until the cake loosens and separates from the bowl. Level the cake if needed and frost it.
Remove the cupcake wrappers. Using two pretzel sticks, press them into the base of two cupcakes and anchor them to the bottom of the frosted cake to make the bunny's feet. Frost the bunny feet.
Take a third cupcake and cut off the muffin top, cut it in half. Using one pretzel stick, anchor one muffin top half at the base of the full cupcake foot to make toes. Repeat with second muffin top half for other foot. Frost the bunny toes.
To make the butt, you'll need to add a cupcake to create a cotton tail. Attach the fourth cupcake with another pretzel stick to the butt area of cake to make the tail. Frost the bunny's tail.
Apply 1-1/2 cups shredded coconut all over the entire cake. Press chocolate candy melts into the balls on the bottom of the bunny's feet to create footpads. Add three chocolate chips on each foot to make the toes.
Place the rest of the coconut into a plastic zipper bag and add drops of green food coloring. Toss the coconut in the bag until it is the desired color. Spread green coconut around the base of the cake as grass. Decorate the grass with chocolate mini-eggs.