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.
Easter Bunny Butt Cake
Servings: 10–12
Cake Ingredients
• Nonstick cooking spray
• 2 eggs, plus 4 egg whites, at room temperature
• 3/4 cup cream of coconut
• 1/2 cup crushed pineapple, drained
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 2 1/4 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, at room temperature
Buttercream Frosting Ingredients
• 3 cups powdered sugar
• 2 sticks unsalted butter, softened
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
Decoration Ingredients
• 4 thin pretzel sticks
• 1 bag (10 ounces) sweetened shredded coconut
• 8 drops green food coloring
• 2 large round chocolate candy melts
• 6 chocolate chips
• Mini candy-coated chocolate eggs
Directions
1. Preheat oven to 325 F.
2. Line muffin pan with four paper liners. Spray an oven-safe glass bowl with nonstick cooking spray.
3. In a separate large bowl, whisk eggs, egg whites, cream of coconut, pineapple, coconut extract, and vanilla extract until combined.
4. In food processor, pulse flour, sugar, baking powder, and salt until combined. Add 6 tablespoons butter. Pulse until combined. Add remaining butter. Pulse until coarse meal forms.
5. In a clean large mixing bowl, add coarse flour-butter meal. Add half of the egg mixture. Mix 1–2 minutes. Add remaining egg mixture; mix until combined.
6. Fill the four muffin cups 2/3 full. Bake for 18–20 minutes, or until done. Cool completely.
7. Pour remaining batter into prepared oven-safe bowl. Bake for 1 hour and 40 minutes—or until done. Cool completely.
8. Next, make the buttercream frosting: In large bowl, add powdered sugar and butter; beat with an electric mixer until fluffy. Add milk, vanilla extract, and coconut extract; beat until creamy.
9. Take the cooled cake, and turn that bowl upside-down on a cake stand until the cake releases from the bowl. If the cake needs leveling, carefully turn cake over and trim to flatten. Frost cake.
10. Remove wrappers from cupcakes. Press two pretzel sticks into the base of the cupcakes and anchor them to the bottom rim of the bowl cake to create bunny feet. Frost feet.
11. Take the third cupcake and cut the muffin top off, then cut muffin top in half. Using one pretzel stick, anchor one muffin top half at the bottom of the feet to form the toes. Repeat with second muffin top half for other foot. Frost toes.
12. Attach the final cupcake with remaining pretzel stick to butt area of cake to make a tail. Frost tail.
13. Apply 1 1/2 cups of shredded coconut all over cake. Press chocolate candy melts into bottoms of bunny feet to resemble foot pads. Add chocolate chips to resemble pads for toes.
14. Place remaining shredded coconut in a plastic bag. Add the green food coloring. Toss in bag until coconut is colored. Spread around the base of the cake for the grass. Decorate grass with chocolate eggs.
Tips: Spoon flour into dry measuring cup and level off excess. Scooping directly from bag compacts flour, resulting in dry baked goods. Add 1 tablespoon of additional milk if frosting is too stiff. Keep adding until desired consistency.
Hoppy Easter!
