I think everyone can relate to this recipe!
Easter Bunny Coconut Cake
2 1/2 cups all purpose flour
2 tsp. Baking powder
1 tsp. baking soda
1/2 tsp. salt
5 egg whites, room temperature
1 1/2 sticks salted butter
1 2/3 cups granulated sugar
1/2 cup sour cream
2 tsp. pure vanilla extract
1 1/2 tsp. coconut extract
1 cup canned coconut milk, at room temperature
2 cups sweetened shredded coconut, divided
1 16 oz. can Pillsbury Creamy Vanilla Supreme Frosting, Buttercream
Rainbow Nonpareils Sprinkles and Colored Food Dye.
1 bunny cake pan
Preheat oven to 350 degrees F.
Thoroughly grease and flour inside of the bunny cake pan.
Whisk the flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium speed until smooth and creamy.
Beat in the egg whites until combined and then add the sour cream, vanilla and coconut extract. Place the mixer on low speed and slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the 1 cup of shredded coconut. Whisk together until all combined.
Pour the batter into the mold and bake for approx. 25 mins. (If you have leftover batter you can make cupcakes).
Remove from oven and allow to cool.
Turn cake pan over and gently place cake on baking sheet lined with parchment paper.
Frost the entire cake covering top and sides of bunny. Pat remaining 1 cup coconut evenly over top and sides. (You may need more depending on your preference). Decorate the bunny face. (Don’t be judging.. my cake decorating skills need to improve a bit! Lol). I used what I had in pantry like Rainbow Nonpareils Sprinkles and Colored Food Dye.
Feel free to get creative!
Happy Easter! 😉