How To Make Easter Bunny Cake
This bunny cake has bites of coconut, jellybeans, and soft vanilla cake. Whip up this fun and delectable dessert with the kids for Easter!
Ingredients
- 18¼ oz yellow cake mix, (1 package)
- 3¾ cups flaked coconut
- 16 oz vanilla frosting, (1 package)
- 30 jellybeans, small
- 4 licorice, red
Instructions
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Heat the oven and prepare two 9-inch round baking pans as directed on cake box. Prepare cake batter with as directed on package, adding in ½ cup of coconut. Divide the batter evenly between the prepared pans. Bake and cool cake as directed on package.
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When cooled, place one whole 9-inch cake layer on serving tray, forming the bunny's head.
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Cut 2 convex shaped ears from each side of the second layer, then place on each side of the head to form the ears. Use concave shaped piece for the bowtie, then place about ½-inch below the head.
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Frost the entire bunny cake, covering the top and sides. Pat the remaining 3¼ cup of coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use the licorice to make whiskers.
Nutrition
- Sugar: 46g
- :
- Calcium: 99mg
- Calories: 503kcal
- Carbohydrates: 70g
- Fat: 24g
- Fiber: 5g
- Iron: 2mg
- Monounsaturated Fat: 3g
- Polyunsaturated Fat: 3g
- Potassium: 178mg
- Protein: 3g
- Saturated Fat: 17g
- Sodium: 395mg
- Trans Fat: 1g
- Vitamin C: 1mg
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