adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Bunny cake
0 Likes
Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Whip up an unforgettable Easter Bunny cake for a memorable celebration!
Ingredients:
  • 125g butter, softened
  • 161.25 gm caster sugar
  • 2 eggs, lightly beaten
  • 42.50 gm desiccated coconut
  • 187.50 gm self-raising flour
  • 128.75 gm milk
  • 1 white marshmallow puff (see notes)
  • 97.50 gm shredded coconut
  • 2 Clinkers (see notes)
  • Rich chocolate fudge writing icing
  • 1 musk stick, halved crossways
  • Mini foil-wrapped chocolate Easter eggs (optional), to serve
  • 125g unsalted butter, softened
  • 225.00 gm icing sugar mixture
  • 20.60 gm milk
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 7cm-deep, 20cm round cake pan and line the base and sides with baking paper.
  • With an electric mixer, combine butter and sugar until fluffy. Incorporate egg until well combined. Mix in half of the coconut, flour, and milk until just combined. Repeat with the remaining coconut, flour, and milk. Pour mixture into prepared pan. Bake for 45 minutes or until a skewer comes out clean. Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  • In a bowl, using an electric mixer, whip butter until light and airy for about 5 minutes. Slowly incorporate icing sugar and milk while continuing to beat until well blended.
  • Carefully slice the cake in half using a serrated knife to create two semi-circles. Spread one cake half with ¼ cup of buttercream, then place the remaining cake half on top to form a sandwich. Position the cake, cut-side down, on a cake board. Frost the cake and marshmallow puff with icing, then attach the marshmallow to one end of the cake to create a tail. Gently press coconut onto the cake and marshmallow until fully coated.
  • Cut the Clinkers in half crossways and discard 1 pink piece. Press the remaining pink piece, cut-side up, into the icing to create a nose on the front of the cake. Gently press the remaining pieces of Clinker onto the front of the cake to make eyes. Use writing icing to draw pupils. Slice musk stick pieces thinly lengthways. Lightly press 3 pieces on each side of the nose to form whiskers. Insert fabric ears into the top of the cake. Surround the bunny with Easter eggs, if desired. Serve.

Similar Recipes