Thanks to the yellow cake mix and ready-to-spread frosting, this simple bunny cake easily comes together. Once the cake has been baked and coated in a fluffy vanilla icing, the fun can finally start. Not to mention this cake is the ideal Easter baking project for any small bakers looking to get in on the fun. You ‘re waiting for what? The time has come to jump on it.
The secret of making this sweet Easter bunny cake is not only the shredded coconut but also adds additional texture and flavor to the already delicious carrot cake. Simply start with yellow cake mix and follow our premade template to form the shape — a cute-as-can-be bunny will hop along with your Easter table before you know it. Yet don’t forget the decorations! Decorate your bunnies with mini marshmallows and jelly beans and see these stupid rabbits come alive soon. The shredded coconut adds a fur-like feel and the jelly beans add a color pop ideal for the nose and eyes.
1 package of yellow cake mix
3 3/4 cups flaked coconut
1 (16 oz) package vanilla frosting
30 small jellybeans
4 red licorice
1. Prepare the oven and prepare as instructed on the cake box, two 9 inch round baking pans. Prepare cake batter with adding 1/2 cup of coconut as directed on package. Equally split the batter between the prepared dishes. Cool cake and bake as directed on package.
2. When cooled, place a whole layer of 9-inch cake on a serving tray, forming the head of the bunny. Cut 2 convex-shaped ears from either side of the second layer to form ears on either side of the head. For bowtie using a concave-shaped object, put about 1/2 inch below the ear.
3. Frost whole bunny covering top and bunny hands. Pat coconut remaining 3 1/4 cups uniformly over top and sides. Decorate the bunny face and bowtie with jelly beans, and make whiskers using the licorice.
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