home search glass cart save
more
Bunny Cake with Coconut Frosting

13 INGREDIENTS • 13 STEPS • 3HRS

Bunny Cake with Coconut Frosting

Recipe

5.0

3 ratings
This coconut-vanilla bunny cake will delight kids, and it's very easy to make as a family project. Using gluten-free vanilla cake mix helps you focus on the fun of carving and decorating it with your kids.
Add to plan
This coconut-vanilla bunny cake will delight kids, and it's very easy to make as a family project. Using gluten-free vanilla cake mix helps you focus on the fun of carving and decorating it with your kids.
author_avatar
Bob's Red Mill
Bob's Red Mill Natural Foods, an employee-owned company, produces more than 400 products specializing in whole grain and gluten free ingredients for every meal of the day.
http://www.bobsredmill.com

3HRS

Total Time

$1.81

Cost Per Serving

Ingredients

Servings
8
us / metric
Cake
Butter
90 mL
Softened Butter
Granulated Sugar
150 g
Granulated Sugar
Whole Milk
120 mL
Whole Milk
Egg
3
Eggs, separated
egg whites only
Vanilla Extract
1 tsp
Vanilla Extract
Bob's Red Mill® Super-Fine Unbleached Cake Flour
180 g
Bob's Red Mill® Super-Fine Unbleached Cake Flour
Baking Powder
1 tsp
Baking Powder
Salt
1/4 tsp
Salt
Frosting
Powdered Confectioners Sugar
495 g
Powdered Confectioners Sugar
Butter
360 mL
Softened Butter
Vanilla Extract
1 tsp
Vanilla Extract
Milk
2 Tbsp
Milk
up to 3 Tbsp
or Cream
Bob's Red Mill® Shredded Coconut
300 g
Bob's Red Mill® Shredded Coconut
up to 4 cups

Nutrition Per Serving

VIEW ALL
Calories
1101
Fat
73.1 g
Protein
8.6 g
Carbs
110.4 g
Add to plan
author_avatar
Bob's Red Mill
Bob's Red Mill Natural Foods, an employee-owned company, produces more than 400 products specializing in whole grain and gluten free ingredients for every meal of the day.
http://www.bobsredmill.com

Cooking Instructions

Hide images
step 1
Preheat oven to 350 degrees F (180 degrees C). Line a 9-inch round cake pan with parchment paper or oil and flour the pan well; set aside.
step 1 Preheat oven to 350 degrees F (180 degrees C). Line a 9-inch round cake pan with parchment paper or oil and flour the pan well; set aside.
step 2
Cream Butter (90 mL) and Granulated Sugar (150 g) until light and fluffy (about 7-10 min).
step 2 Cream Butter (90 mL) and Granulated Sugar (150 g) until light and fluffy (about 7-10 min).
step 3
Meanwhile, combine Whole Milk (120 mL), Eggs (3) Whites, and Vanilla Extract (1 tsp) in a small bowl and set aside.
step 3 Meanwhile, combine Whole Milk (120 mL), Eggs (3) Whites, and Vanilla Extract (1 tsp) in a small bowl and set aside.
step 4
Sift together Bob's Red Mill® Super-Fine Unbleached Cake Flour (180 g), Baking Powder (1 tsp), and Salt (1/4 tsp) and set aside.
step 4 Sift together Bob's Red Mill® Super-Fine Unbleached Cake Flour (180 g), Baking Powder (1 tsp), and Salt (1/4 tsp) and set aside.
step 5
Add 1/3 of the flour mixture to the butter and briefly mix to combine, followed by 1/2 of the liquid. Continue to alternately add remaining flour and liquid and mix until combined, taking care not to over-mix the batter.
step 5 Add 1/3 of the flour mixture to the butter and briefly mix to combine, followed by 1/2 of the liquid. Continue to alternately add remaining flour and liquid and mix until combined, taking care not to over-mix the batter.
step 6
Transfer batter to the prepared cake pan and spread to evenly fill pan and smooth top. Bake until set and toothpick inserted in the center comes out clean, about 25-30 min. Let cool thoroughly, at least 1 hour. Meanwhile, prepare frosting.
step 6 Transfer batter to the prepared cake pan and spread to evenly fill pan and smooth top. Bake until set and toothpick inserted in the center comes out clean, about 25-30 min. Let cool thoroughly, at least 1 hour. Meanwhile, prepare frosting.
step 7
Combine Powdered Confectioners Sugar (495 g) and Butter (360 mL) and mix on low for 1 minute to combine. Increase speed to medium and mix until light and fluffy, 3-5 minutes.
step 7 Combine Powdered Confectioners Sugar (495 g) and Butter (360 mL) and mix on low for 1 minute to combine. Increase speed to medium and mix until light and fluffy, 3-5 minutes.
step 8
Add Vanilla Extract (1 tsp) and Milk (2 Tbsp) mix until combined, about 1 minute more. Set aside frosting and shredded coconut until ready to assemble the cake.
step 8 Add Vanilla Extract (1 tsp) and Milk (2 Tbsp) mix until combined, about 1 minute more. Set aside frosting and shredded coconut until ready to assemble the cake.
step 9
Divide cake in half down the center. Spread a generous layer of frosting on one half of the cake.
step 9 Divide cake in half down the center. Spread a generous layer of frosting on one half of the cake.
step 10
Flip the unfrosted half over onto the frosted half so the halves line-up evenly.
step 10 Flip the unfrosted half over onto the frosted half so the halves line-up evenly.
step 11
Cut out a small (about 1-inch) notch about 1/3 of the way up one end of the body and about 1/3 of the way into the cake towards the center. Flip the notch over and attach to the opposite end of the cake with frosting to create a tail.
step 11 Cut out a small (about 1-inch) notch about 1/3 of the way up one end of the body and about 1/3 of the way into the cake towards the center. Flip the notch over and attach to the opposite end of the cake with frosting to create a tail.
step 12
Frost entire cake, adding extra frosting to the sides of the bunny "body" to form a rounded shape.
step 12 Frost entire cake, adding extra frosting to the sides of the bunny "body" to form a rounded shape.
step 13
Sprinkle Bob's Red Mill® Shredded Coconut (300 g) over the cake, pressing in lightly to secure. Add paper ears and a tiny pink nose, if desired. Enjoy!
step 13 Sprinkle Bob's Red Mill® Shredded Coconut (300 g) over the cake, pressing in lightly to secure. Add paper ears and a tiny pink nose, if desired. Enjoy!
0 Saved
top
Version v3.130.2