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Bunny Cake with Fluffy Coconut Frosting

Bunny Cake with Fluffy Coconut Frosting
  • Prep 1 hr 15 min
  • Total 2 hr 35 min
  • Servings 12

Explore your craftsy side by designing your own coconut-frosted bunny cake for Easter dessert. As an added surprise for your guests, each slice reveals stripes of springtime colors. ...MORE+ LESS-

Baked Bree
December 16, 2011



boxes Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Betty Crocker™ yellow gel food color
Betty Crocker™ green gel food color

Fluffy Coconut Frosting

egg whites
Pinch of salt
1 1/2
cups sugar
cup water
teaspoon cream of tartar
teaspoon coconut extract
teaspoon vanilla

Decorations and Assembly

sheet cardboard to make template
sheets white card stock
sheets pink card stock
Flaked coconut
Betty Crocker™ Easy Flow pink decorating icing
Betty Crocker™ Easy Flow black decorating icing


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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray four 9-inch round cake pans with baking spray with flour.
  • 2
    Make cake mix as directed on boxes, using water, oil and eggs. Add gel food color for desired color (see photos). Divide batter evenly among pans. Bake as directed on boxes for 9-inch round pans. Cool 10 minutes. Remove cakes from pans; place rounded sides up on cooking racks. Cool completely, about 1 hour.
  • 3
    Meanwhile, make a cardboard template by tracing the outside of your cake pan. Trace three more concentric circles. Cut out the template rings. Cut out each circle using a sharp knife and keeping it at a 90 degree angle. You should have 4 rings. Make a straight cut in three of the circles. Repeat with second cake. Gently separate the cake layers and alternate the two colors. You will end up with two cakes. You can freeze the second cake for another day.
  • 4
    Wrap cake layers in plastic wrap; place in the freezer to firm.
  • 5
    In medium bowl, beat egg whites and salt with electric mixer on high speed just until stiff peaks form.
  • 6
    In medium saucepan over high heat, mix sugar, water and cream of tartar; bring to boiling. Boil, without stirring, to 245°F on candy thermometer. Slowly pour hot syrup in thin stream into the egg whites beating constantly on medium speed. Beat on high speed about 10 minutes or until stiff peaks form. Add the coconut extract and vanilla.
  • 7
    Immediately frost the cake with the coconut frosting. Add flaked coconut to the sides and make a border around the top of the cake.
  • 8
    Fold the white card stock in half and trace bunny ears. Cut out. Do the same with the pink paper, making a smaller shape for the inside of ear. Tape the pink inner ear to the white paper. Tape the skewers to the back of the paper.
  • 9
    Add eyes, mouth, and whiskers with the black decorator icing. Use pink decorator frosting for the nose.
  • 10
    Add the ears to the cake.

Expert Tips

  • To save time, use Betty Crocker® fluffy white frosting mix.
  • You can also use plain cake layers instead of the ones with vertical stripes, as directed above.

Nutrition Information

No nutrition information available for this recipe

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