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Easter Bunny Cake

Remember old-fashioned cutout cakes? This cute bunny is easily made from carrot cake mix frosted and covered with mouthwatering coconut.

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( 189 Ratings)

189 Ratings

5 Stars 71%

4 Stars 18%

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Member Reviews ( 95 )

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Prep Time 30 min
Total Time 2 hr 10 min
Servings 12

Ingredients

1: box Betty Crocker® SuperMoist® carrot cake mix

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

: Tray or cardboard covered with wrapping paper and plastic food wrap or foil

1: container Betty Crocker® Whipped fluffy white frosting

1: cup shredded coconut

: Construction paper

: Jelly beans or small gumdrops, as desired

1: cup shredded coconut

: Green food color

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
2 Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make body. Place cake upright on cut edge on tray.
3 Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.
4 Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

EXPERT TIPS

Expert Tips

No need to fuss over frosting. Freeze cut cake pieces uncovered for about 1 hour; this will make frosting a lot easier.

Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 8g, 8% Trans Fat 2g 2% ),
Cholesterol: 25mg; 25%;
Sodium: 210mg; 210%;
Total Carbohydrate: 40g; 40%
(Dietary Fiber 0g 0% Sugars 30g 30% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 95 Reviews View All

Posted 3/27/2013 7:31:17 PM REPORT ABUSE LucysAunt said:

Rating:

Took me back to my childhood. Aunt Marion always made this cake at Easter. Back then with a chocolate mint cake mix. Yummy. Thanks for the blast from the past!

This reply was: Helpful Inspiring

Posted 4/15/2012 5:12:33 PM REPORT ABUSE Jaywalker333 said:

Rating:

This cake was super easy and SUPER adorable! The only thing that was kind of difficult was putting on the coconut shreds onto the sides (but I'm pretty sure that was only because I used more graded than shredded). Overall this cake was a hit.

This reply was: Helpful Inspiring

Posted 4/8/2012 7:56:48 PM REPORT ABUSE ChrisH2012 said:

Rating:

This cake turned out beautifully and tasted fabulous, thanks to everyone's suggestions. I used a white cake mix, whipped vanilla frosting (1.25 cans), homemade lemon curd for between the cake layers, sweetened coconut flakes, and almond biscotti for the ears. Freezing the cut cake parts was essential to being able to frost the cake. My family loved the cake, and it will become an annual tradition!

This reply was: Helpful Inspiring