Easy Bunny Cake Recipe.
My Mom made this bunny rabbit cake every Easter when I was a child and I continued the family tradition with my own children. This year the rabbit cake will make his appearance for the first time to my Grandchildren whom are 16 months and 4 months old. This is an easy way to add fun to your holiday table and create your own family tradition that will bring fond memories to mind for years to come. You may use the cake mix of your choice and get creative with the decorations. Happy Easter from the Right House Left Click team. Enjoy!
1 box cake mix
1 container of whipped fluffy white frosting (flavor of your choice)
1 cup shredded coconut
1 cup shredded coconut dyed with green food coloring
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
Pink Construction paper
Jelly beans or small gum drops, as desired
Heat oven to 350 degrees F. 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 tray.
Cut out a notch about one-third of the way up one end of body to form head. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. (you may lightly toast coconut for a brown appearance of bunny fur and nuttier taste)
Cut ears from construction 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 of food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans or decorated eggs if desired. Remove ears, plastic wrap and toothpicks before servicing. Store loosely covered.