Whimsical Easter Bunny Cake with Coconut Fur and Marshmallow Ears

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

30 minutes

Cook Time

30 minutes

Calories

430

This Bunny Cake is the ultimate showstopper for spring celebrations. Whether you’re hosting Easter brunch, throwing a birthday party, or simply want to delight the kids, this adorable cake brings smiles all around.

With its fluffy coconut “fur,” sweet marshmallow ears, and playful candy decorations, this cake looks straight out of a storybook. But it’s not just a feast for the eyes — underneath that whimsical exterior is a soft and tender vanilla cake layered with smooth, buttery frosting. It’s sweet, charming, and wonderfully easy to make, especially if you’re short on time or baking with little ones.

The best part? You don’t need any special tools or fancy cake pans. A couple of standard round cakes and a little creative cutting transform simple layers into a bunny-shaped delight. The shredded coconut gives the cake texture and that fuzzy bunny feel, while the pastel decorations make it perfect for spring.

Let your imagination guide the decoration — you can get as creative or as classic as you like. Whether you’re a seasoned baker or a beginner looking for something fun, this Bunny Cake delivers on flavour and festive charm in equal measure.

Image of Whimsical Easter Bunny Cake with Coconut Fur and Marshmallow Ears

Ingredients

1 box white cake mix (plus required eggs, oil, and water)
1 1/2 cups sweetened shredded coconut
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Pink food colouring
2 large marshmallows
1/4 cup pink sanding sugar or sprinkles
Candy eyes or chocolate chips
Liquorice strings or thin pretzel sticks for whiskers

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Directions

Preheat your oven to 350°F (175°C). Prepare cake mix as directed on the box. Divide the batter evenly into two 8-inch round cake pans.
Bake for 25–30 minutes, or until a toothpick inserted in the centre comes out clean. Let cakes cool completely.
While cakes cool, make the frosting by beating butter until fluffy. Add powdered sugar, milk, and vanilla extract. Beat until smooth and creamy.
Cut one round cake to create the bunny’s ears and bow tie: slice two ovals from each side to form ears, and use the centre piece as the bow tie.
Place the whole round cake in the center of a platter for the bunny’s head. Position the ears above the head and the bow tie below.
Frost the entire bunny with buttercream, then cover with shredded coconut for a fur-like texture.
Cut the marshmallows diagonally and dip the sticky sides into pink sanding sugar to create inner ears; press onto the bunny ears.
Use candy eyes or chocolate chips for eyes, a gumdrop for the nose, and liquorice or pretzel whiskers. Tint a small amount of frosting pink for the bow tie or decorate with sprinkles.

Nutrition

Serving Size: 1
per serving: Calories; 430

Amount/Serving % Daily Value

Fat: 18 grams; 23%
Saturated Fat: 10 grams; 50%
Cholesterol: 50 milligrams; 17%
Sodium: 300 milligrams; 13%
Carbs: 62 grams; 22%
Protein: 3 grams
Sugar: 48 grams
Fiber: 2 grams; 7%

Tips for Cooking Bunny Cake

Cool cakes completely before cutting and decorating to avoid crumbling.
Use a serrated knife for clean, precise cuts when shaping ears and bow tie.
Freeze the cakes for 15 minutes before cutting for even easier shaping.
Toast the coconut lightly if you want a different flavour and texture.
Add a layer of jam or lemon curd between the layers for a flavour boost.
Use pink gel food colouring for more vibrant colour with less liquid.
Decorate just before serving to keep marshmallow ears and candy decorations fresh.
Store the decorated cake in a cool place, covered loosely with plastic wrap.
Let the kids join in decorating — it’s a fun family activity.
Make it gluten-free by using a gluten-free cake mix and checking candy labels.

Serve It With Suggestions

A tall glass of cold milk
Strawberry lemonade or pink punch
Sliced fresh fruit like strawberries and pineapple
Mini pastel macarons on the side
Whipped cream and berries
A scoop of vanilla bean or strawberry ice cream
A cup of herbal tea (like chamomile or mint)
Bunny-shaped sugar cookies for extra fun
Fruit kabobs for a healthy contrast
Raspberry coulis drizzle on dessert plates

FAQ's

Q: Can I use homemade cake instead of boxed mix?
A: Absolutely! Use your favourite white or yellow cake recipe if preferred.

Q: How far in advance can I make the Bunny Cake?
A: You can bake the cake layers a day ahead. Assemble and decorate the same day for best results.

Q: Can I skip the coconut topping?
A: Yes! Frosting alone works great, or try using white sprinkles for texture.

Q: Can I make this gluten-free?
A: Yes, just use a gluten-free cake mix and confirm all decorations are gluten-free.

Q: How do I store leftovers?
A: Cover loosely and store at room temperature for 1 day or refrigerate for up to 3 days.

Q: Can I colour the frosting?
A: Yes! Tint the frosting pastel pink, blue, or yellow for a more colorful design.

Q: What if I don’t have candy eyes?
A: Use chocolate chips, mini M&Ms, or pipe on eyes with frosting.

Q: How can I transport the cake safely?
A: Place it on a sturdy tray, cover gently with foil or a cake box, and keep it cool.

Q: Can I make this without butter?
A: Yes, substitute butter with margarine or vegan butter in the frosting if needed.

Q: Is this cake good for birthdays?
A: Definitely! Just swap out Easter colours for birthday themes and you’ve got a fun celebration cake.

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Whimsical Easter Bunny Cake with Coconut Fur and Marshmallow Ears