Easter Bunny Cake Coconut Fur (Printable Version)

A festive cake decorated with fluffy coconut fur and a jelly bean tail, ideal for spring celebrations.

# What You'll Need:

→ Cake

01 - 2.5 cups all-purpose flour
02 - 2.5 teaspoons baking powder
03 - 0.5 teaspoon baking soda
04 - 0.5 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1.75 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 1 cup whole milk

→ Frosting

10 - 1 cup unsalted butter, softened
11 - 4 cups powdered sugar, sifted
12 - 2 teaspoons vanilla extract
13 - 2 to 4 tablespoons milk

→ Decorations

14 - 2 cups sweetened shredded coconut
15 - 1 large pink jelly bean for tail
16 - 4 large white jelly beans for paws
17 - 4 small pink jelly beans for paw pads
18 - Pink food coloring, optional
19 - 2 mini chocolate chips or black jelly beans for eyes

# Directions:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat softened butter and sugar together in a large bowl until light and fluffy.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract.
05 - Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans. Bake for 30 to 35 minutes until a toothpick inserted in center comes out clean.
07 - Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
08 - Beat softened butter until creamy. Gradually add powdered sugar, then vanilla and milk until spreadable consistency is reached.
09 - Cut one cake round in half to create two semicircles. Place whole cake round on serving platter for body. Stand semicircles upright at one end for bunny head and back.
10 - Cut two ear shapes and two paw shapes from the second cake using a knife. Attach to bunny body using frosting.
11 - Apply frosting generously over entire assembled bunny cake.
12 - Press shredded coconut over frosted cake to create bunny fur texture.
13 - Place pink jelly bean for tail, white and pink jelly beans on paws for pads, and chocolate chips or black jelly beans for eyes. Tint coconut pink with food coloring for ear details if desired.
14 - Refrigerate cake until ready to serve.

# Additional Tips::

01 -
  • The cake itself is wonderfully tender and buttery, but the real magic happens when you shape it into something whimsical that makes people smile before they even take a bite.
  • Decorating it feels like creating edible art—there's no complicated piping or technique required, just your hands and a handful of jelly beans, which means kids can genuinely help.
  • It's impressive enough to bring to a potluck or Easter gathering, yet simple enough that a first-time baker won't feel intimidated.
02 -
  • Room temperature ingredients are not a suggestion—they're the difference between a dense, separated batter and a silky one, so pull eggs and butter from the fridge 30 minutes before you start.
  • The moment you see coconut starting to slip off the frosting, that's your cue to chill the cake; patience here prevents a sloppy-looking bunny that tastes great but looks like it's molting.
03 -
  • Cut your cake pieces with a hot, wet knife wiped clean between cuts—this prevents coconut and frosting from shredding and keeps your bunny looking neat and intentional.
  • If jelly beans start sliding down the frosting, chill the cake for 30 minutes between decorating steps so the frosting firms up enough to hold them securely.
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