Bunny Cake with Fluffy Coconut Frosting

Blogger Bree Hester of Baked Bree shares a favorite recipe Bunny Cake with Fluffy Coconut Frosting. Cut the cake and discover a surprise inside; vertical cake stripes that can be colored to match your Easter decorations.

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Prep Time 1 hr 15 min
Total Time 2 hr 35 min
Servings 12

Ingredients

Cake

2: boxes Betty Crocker® SuperMoist® yellow cake mix

: Water, vegetable oil and eggs called for on cake mix box

: Betty Crocker® yellow gel food color

: Betty Crocker® green gel food color

Fluffy Coconut Frosting

3: egg whites

: Pinch of salt

1 1/2: cups sugar

2/3: cup water

1/8: teaspoon cream of tartar

1/2: teaspoon coconut extract

1/2: teaspoon vanilla

Decorations and Assembly

1: sheet cardboard to make template

2: sheets white card stock

2: sheets pink card stock

2: skewers

: Tape

: Flaked coconut

: Betty Crocker® Easy Flow pink decorating icing

: Betty Crocker® Easy Flow black decorating icing

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray four 9-inch round cake pans with baking spray with flour.
2 Make cake mix as directed on boxes, using water, oil and eggs. Add gel food color for desired color (see photos). Divide batter evenly among pans. Bake as directed on boxes for 9-inch round pans. Cool 10 minutes. Remove cakes from pans; place rounded sides up on cooking racks. Cool completely, about 1 hour.
3 Meanwhile, make a cardboard template by tracing the outside of your cake pan. Trace three more concentric circles. Cut out the template rings. Cut out each circle using a sharp knife and keeping it at a 90 degree angle. You should have 4 rings. Make a straight cut in three of the circles. Repeat with second cake. Gently separate the cake layers and alternate the two colors. You will end up with two cakes. You can freeze the second cake for another day.
4 Wrap cake layers in plastic wrap; place in the freezer to firm.
5 In medium bowl, beat egg whites and salt with electric mixer on high speed just until stiff peaks form.
6 In medium saucepan over high heat, mix sugar, water and cream of tartar; bring to boiling. Boil, without stirring, to 245°F on candy thermometer. Slowly pour hot syrup in thin stream into the egg whites beating constantly on medium speed. Beat on high speed about 10 minutes or until stiff peaks form. Add the coconut extract and vanilla.
7 Immediately frost the cake with the coconut frosting. Add flaked coconut to the sides and make a border around the top of the cake.
8 Fold the white card stock in half and trace bunny ears. Cut out. Do the same with the pink paper, making a smaller shape for the inside of ear. Tape the pink inner ear to the white paper. Tape the skewers to the back of the paper.
9 Add eyes, mouth, and whiskers with the black decorator icing. Use pink decorator frosting for the nose.
10 Add the ears to the cake.