Easter Bunny Coconut Cake
Say what you may, every Easter celebration needs a bunny cake! Our coconut cake is light and fluffy and has just the right touch of sweetness. Follow our social media video to step it up and add a floral outline to the bunny’s face!
5 eggs
1 cup coconut oil, melted
1 cup coconut cream
2 cups white sugar
3 cups cake flour
2 tsp baking powder
½ tsp salt
2 tsp coconut extract
2 tsp vanilla extract
2 cups shredded coconut
Buttercream frosting
Whisk together the 5 eggs. Slowly add coconut cream to the eggs and mix together. In another bowl, whisk coconut oil and sugar together. Add to the egg mixture and stir together. Stir in the coconut and vanilla extract. Sift in the flour, salt and baking soda. Fold together until cake batter forms. Grease two round cake pans and add a circular piece of parchment paper to both round pans. Split cake batter between both cake pans. Bake at 350 degrees for 25 minutes. Once cool, make your bunny ears out of one round cake and add them to the other round cake to make a bunny face. Frost the bunny face and ears with your favorite buttercream. Sprinkle coconut over the ears and face.
To do a floral outline: Pick up some daisies and leave a half inch to an inch stem on each flower. Cover each stem with plastic wrap. Poke each flower into the cake to form an outline of the bunny face and ears.
