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Easter Bunny Butt Cake

Easter Bunny Butt Cake, a hoppy Easter cake.

Warmer days at the start of spring mean Easter is almost here, and the big bunny himself will be hopping around in no time delivering goodies.

This Easter, celebrate with your loved ones with a delicious and colorful Easter Bunny Butt Cake. It can bring smiles and laughter while putting everyone in a light, joyful mood.

This cake is fun and bright with a fluffy, moist interior. Complete with chocolate candy eggs, shredded coconut, and chocolate chips for little bunny toes, this recipe goes all out to paint a picture of the Easter bunny.

Start by combining whole eggs, egg whites, cream of coconut, crushed pineapple, coconut extract, and vanilla extract.

In a food processor, pulse flour, sugar, baking powder, and salt. Then add butter gradually, 6 tablespoons at a time, for a total of 12 tablespoons.

Add dry mixture to a mixing bowl then add egg mixture half at a time. Beat until the cake batter is formed.

Fill muffin tins 2/3 full and bake 18-20 minutes. The remaining batter goes into an oven-safe bowl to bake for 1 hour, 40 minutes.

The buttercream frosting is made with powdered sugar, butter, milk, vanilla extract, and coconut extract.

Assemble the cake using pretzel sticks to blend it together to make the bunny butt shape. Frost the cake and spread shredded coconut over it to create a textured appearance. Stick chocolate chips on the bunny’s feet to create toes. Place your favorite Easter or bunny candies around the cake for extra garnish.

This cake is worth every step. It’s delicious and as cute as can be, plus it’s perfect for dessert after a big Easter dinner.

Find more creative and scrumptious holiday recipes at Culinary.net.

Easter Bunny Butt Cake

Servings: 10-12

  •             Nonstick cooking spray
  • 2          eggs, plus 4 egg whites, at room temperature
  • 3/4       cup cream of coconut
  • 1/2       cup crushed pineapple, drained
  • 2          teaspoons coconut extract
  • 1          teaspoon vanilla extract
  • 2 1/4    cups flour
  • 1          cup sugar
  • 2          teaspoons baking powder
  • 1/2       teaspoon salt
  • 12        tablespoons unsalted butter, at room temperature

Buttercream Frosting:

  • 3          cups powdered sugar
  • 2          sticks unsalted butter, softened
  • 3          tablespoons milk
  • 1          teaspoon vanilla extract
  • 1/2       teaspoon coconut extract
  • 4          thin pretzel sticks
  • 1          bag (10 ounces) sweetened shredded coconut
  • 8          drops green food coloring
  • 2          large round chocolate candy melts
  • 6          chocolate chips
  • mini candy-coated chocolate eggs, for garnish
  1. Heat oven to 325 F.
  2. Line muffin pan with four paper liners. Spray oven-safe glass bowl with nonstick cooking spray.
  3. In a large bowl, whisk eggs, egg whites, cream of coconut, pineapple, coconut extract, and vanilla extract until combined.
  4. In a food processor, pulse flour, sugar, baking powder, and salt until combined. Add 6 tablespoons of butter. Pulse until combined. Add remaining butter. Pulse until coarse meal forms.
  5. In a large mixing bowl, add a coarse flour-butter meal. Add half of the egg mixture. Beat 1-2 minutes. Add remaining egg mixture; beat until combined.
  6. Fill each muffin cup 2/3 full. Bake 18-20 minutes, or until done. Cool completely.
  7. Pour the remaining batter into a prepared oven-safe bowl. Bake 1 hour, 40 minutes, or until done. Cool completely.
  8. To make buttercream frosting: In a large bowl, add powdered sugar and butter; beat until fluffy. Add milk, vanilla extract, and coconut extract; beat until creamy.
  9. Turn bowl upside-down on cake stand until cake removes from the bowl. If the cake needs leveled, turn the cake over and trim to flatten. Frost cake.
  10. Remove wrappers from cupcakes. Using two pretzel sticks, press into the base of cupcakes
  11. and anchor to the bottom rim of the bowl cake to create bunny feet. Frost feet.
  12. Take a third cupcake and cut the muffin top off. Cut muffin top in half. Using one pretzel stick, anchor one muffin top half at bottom of the full cupcake to form toes. Repeat with the second muffin top half for the other foot. Frost’s toes.
  13. Attach the final cupcake with the remaining pretzel stick to the butt area of the cake to make the tail. Frost tail.
  14. Apply 1 1/2 cups shredded coconut all over the cake. Press chocolate candy melts into the bottoms of bunny feet to resemble footpads. Add chocolate chips to resemble pads for toes.
  15. Place remaining coconut in a plastic bag. Add green food coloring. Toss in a bag until coconut is colored. Spread around the base of the cake for grass. Decorate grass with chocolate eggs.

Tips: Spoon flour into a dry measuring cup and level off the excess. Scooping directly from bag compacts flour, resulting in dry baked goods. Add 1 tablespoon additional milk if frosting is too stiff. Keep adding until desired consistency.

SOURCE:
Culinary.net

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