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.
Easter Bunny Butt Cake
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.
Ingredients
- 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
- 4Â thin pretzel sticks
- 1Â Â bag (10 ounces) sweetened shredded coconut
- 8Â Â Â Â Â Â Â Â Â drops green food coloring
- 2 large round chocolate candy melts
- 6Â Â Â Â Â Â Â Â Â chocolate chips mini candy-coated chocolate eggs, for garnish
- Nonstick cooking spray
Instructions
- Heat oven to 325 F.
- Line muffin pan with four paper liners.
- Spray oven-safe glass bowl with nonstick cooking spray.
- In a large bowl, whisk eggs, egg whites, cream of coconut, pineapple, coconut extract, and vanilla extract until combined.
- In a food processor, pulse flour, sugar, baking powder, and salt until combined. Add 6 tablespoons of butter, pulse until combined, add remaining butter.
- Pulse until mixture is has a course texture.
- Transfer mixture to a large mixing bowl, add half of the egg mixture, Beat 1-2 minutes, add remaining egg mixture; beat until combined.
- Fill each muffin cup 2/3 full.
- Bake 18-20 minutes, or until toothpick inserted into center of muffing comes out clean.
- Pour the remaining batter into a prepared oven-safe bowl.
- Bake 1 hour, 40 minutes, or until done.
- Cool completely.
- Turn bowl upside-down on a cake stand until cake releases from the bowl, if the cake needs leveled, turn the cake over and trim to flatten.
Check out the Notes section for a link for the recipe used to Prepare Butter Creme Frosting
- Frost cake.
Assemble the Easter Bunny:
- Remove wrappers from cupcakes.
- Using two pretzel sticks, press into the base of cupcakes and anchor to the bottom rim of the bowl cake to create bunny feet. Frost feet.
- Take a third cupcake and cut the muffin top off, cut muffin top in half.
- Using one pretzel stick, anchor one muffin top half at bottom of the full cupcake to form toes.
- Repeat with the second muffin top half for the other foot. Frost the toes.
- Attach the final cupcake with the remaining pretzel stick to the butt area of the cake to make the tail. Frost tail.
- Apply 1 1/2 cups shredded coconut all over the cake.
- Press chocolate candy melts into the bottoms of bunny feet to resemble footpads.
- Add chocolate chips to resemble pads for toes.
- Place remaining coconut in a plastic bag, Add green food coloring,toss until coconut it covered with food coloring.
- Spread around the base of the cake for grass.
- Decorate grass with chocolate eggs.
Notes
Tip for the cake preparation: Spoon flour into a dry measuring cup and level off the excess.
Scooping directly from bag compacts flour, resulting in dry baked goods. Recipe for Buttercream Frosting
Scooping directly from bag compacts flour, resulting in dry baked goods. Recipe for Buttercream Frosting
Find more creative and scrumptious holiday recipes at Culinary.net.
