Hoppy Easter Bunny Butt Cake
Equipment
Ingredients
Cake
Buttercream Frosting
To Assemble Cake
Instructions
Cupcakes
Buttercream Frosting
Assemble The Cake
Enjoy!
Video
About the Author
In 1974, Family Features began creating and distributing free, full-page color editorial features for newspapers. It is a leading source for high-quality food, lifestyle and home, and garden content. It provides readers with topically and seasonally relevant tips, takeaways, information recipes, videos, infographics and more. These formatted features combine attractive photography, kitchen-tested recipes, and tips from national brands and associations.
Hoppy Easter Bunny Butt Cake
SHARE
Warmer days at the start of spring mean Easter is almost here, and the big bunny himself will be hopping around in no time delivering goodies.This Easter, celebrate with your loved ones with a delicious and colorful Easter Bunny Butt Cake. It can bring smiles and laughter while putting everyone in a light, joyful mood.This cake is fun and bright with a fluffy, moist interior. Complete with chocolate candy eggs, shredded coconut and chocolate chips for little bunny toes, this recipe goes all out to paint a picture of the Easter bunny.This cake is worth every step. It’s delicious and as cute as can be, plus it’s perfect for dessert after a big Easter dinner.
Muffin Tin
4 muffin paper liners
Oven Proof Bowl
Cooking Spray
Heat oven to 325℉.
Line muffin pan with four paper liners.
Spray glass bowl with nonstick cooking spray.
In a large mixing bowl, add 2 whole eggs, 4 egg whites, ¾ cup cream of coconut, ½ cup crushed pineapple, 2 teaspoons coconut extract and 1 teaspoon vanilla. Whisk until combined.
In a food processor, add 2¼ cups flour, 1 cup sugar, 2 teaspoons baking powder and ½ teaspoon salt. Pulse until combined. Note: Do not scoop flour from bag this can result in dried baked goods. Spoon flour into dry measuring cup and level off excess.
Then add 6 tablespoons butter and pulse until combined. Add remaining 6 tablespoons of butter. Pulse until coarse meal forms.
In a large mixing bowl, add dry ingredients and half of egg mixture. Beat 1 to 2 minutes. Add remaining egg mixture and beat until combined.
Fill each muffin cup ⅔ full. Bake 18 to 20 minutes or until done. Cool completely.
Pour remaining batter into prepared oven proof bowl. Bake 1 hour and 40 minutes or until done. Cool completely.
In a large bowl, add 3 cups powdered sugar and 2 sticks softened butter. Beat until fluffy.
Then add 3 tablespoons milk, 1 teaspoon vanilla and ½ teaspoon coconut extract. Beat until creamy. Note: Add 1 tablespoon additional milk if frosting is too stiff. Keep adding until desired consistency.
Turn bowl upside-down on cake stand. NOTE: If cake needs to be leveled, turn cake over and trim to flatten. Frost cake.
Remove wrappers from cupcakes. Insert a pretzel stick half-way into 2 cupcakes and press into base of bowl cake to create bunny feet. Frost feet.
Take third cupcake and cut muffin top off. Cut muffin top in half. Using one pretzel stick, anchor one muffin top half at bottom of a full cupcake to form toes. Repeat with second muffin top half for other foot. Frost toes.
Attach final cupcake with remaining pretzel stick to butt area of cake to make tail. Frost tail.
Apply 1½ cups shredded coconut all over cake.
Press chocolate candy melts into the bottom of bunny feet to resemble foot pads. Add 3 chocolate chips to each foot to make toes.
Place remaining coconut in plastic bag and add green food coloring. Toss in bag until coconut is colored. Spread around base of cake for grass.
Decorate grass with chocolate eggs.
