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Easter Bunny Cake


1 (18 ounce) package carrot cake mix
1 cup water
cup vegetable oil
3 eggs
1 (12 ounce) can soft whipped fluffy white frosting, ready to spread
1 cup flaked coconut
Construction paper
Jelly beans or small gumdrops
1 cup flaked coconut
Green food colour


Preheat oven to 350ºF. Grease (or lightly spray with cooking spray) bottoms only of two 8 inch or 9 inch round pans. Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pans.

Bake 8 inch pans 25 to 30 minutes, 9 inch pans 22 to 27 minutes. Cool 10 minutes; remove from pans. Cool completely, about 1 hour. Reserve one layer for another use or to make a second bunny.

Cut 1 layer in half. Put halves together with frosting to form 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 (small end). Attach half of cut-out piece for tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into top. Use jelly beans for eyes and nose.

Shake 1 cup coconut and 3 drops food colour in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.

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