Easter Bunny Coconut Cake

Name: Easter Bunny Coconut Cake
Total time: 85 min
Ingredients: 1 (15.25 ounce) package yellow cake mix; 240 ml water; 80 ml vegetable oil; 3 large eggs; 1 (16 ounce) container vanilla frosting; 350 g flaked coconut; 30 small jellybeans; 4 sticks red licorice

Celebrate Easter with this delightful coconut cake shaped like a bunny, made with a simple cake mix and topped with vanilla frosting, coconut flakes, and colorful jellybeans and licorice.

85 min

easy

457kcal

calories

69g

carbohydrates

1mg

cholesterol

20g

fat

fiber

protein

saturated fat

362mg

sodium

48g

sugar

unsaturated fat

Dessert American

Ingredients

1 (15.25 ounce) package yellow cake mix

240 ml water

80 ml vegetable oil

3 large eggs

1 (16 ounce) container vanilla frosting

350 g flaked coconut

30 small jellybeans

4 sticks red licorice

Directions

Step 1

Preheat the oven to 175°C (350°F). Grease the sides and bottoms of two 23 cm metal springform pans.

Step 2

In a large bowl, beat together the cake mix, water, vegetable oil, and eggs with an electric mixer on low speed until moistened, about 30 seconds. Increase to medium speed and beat for 2 minutes. Pour the batter into the prepared pans.

Step 3

Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 23 to 28 minutes.

Step 4

Allow the cakes to cool in the pans for 15 minutes, then remove from the springform pans and cool completely, about 20 more minutes.

Step 5

Place one cake on a serving tray, forming the bunny's head.

Step 6

Cut 2 convex-shaped ears from each side of the second cake, and place them on each side of the head to form ears. Place the remaining concave-shaped piece about 1.25 cm below the head for the bowtie.

Step 7

Frost the entire bunny cake with vanilla frosting; pat the coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use licorice to make whiskers.