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Vanilla cake with shredded coconut decorated for Easter.
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Easter Bunny Cake

This Easter Bunny Cake is going to be the show-stopper at your Easter Brunch Celebration this year! Made with a simple cake mix, cream cheese frosting and shredded coconut, yet it's decorated with the cutest embellishments!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Spring
Cuisine: American
Keyword: coconut, Easter Bunny Cake
Servings: 12
Calories: 196kcal
Author: Lois

Ingredients

  • 1 15.25 ounce box white cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 eggs
  • 2 16 ounce containers cream cheese frosting
  • 2 cups sweetened shredded coconut

Instructions

  • Prepare the cake as directed on the package in two 9-inch round cake pans.
  • Allow the cakes to cool completely, then stack the two cake layers on top of each other with a layer of frosting in between each cake.
  • Spread an even layer of frosting over the top and sides of the cake.
  • Lightly press the shredded coconut all over the tops and sides of the cake.
  • Press the bunny ears into the top of the cake and decorate the front of the cake with the eyes and mouth that come with the kit.

Notes

You could use a pink frosting to spread between the two cake layers.

Nutrition

Serving: 1g | Calories: 196kcal | Carbohydrates: 13g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 47mg | Sodium: 84mg | Fiber: 1g | Sugar: 9g