With the warmer days of early Spring, Easter is just around the corner and the big bunny himself will be hopping around delivering treats in no time.
Celebrate this Easter with your loved ones with a delicious and colorful Easter Bunny Butt Cake. It can evoke smiles and laughter and put everyone in a light, happy mood.
This cake is fun and bright with a fluffy, moist interior. Complete with chocolate eggs, grated 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, coconut cream, mashed pineapple, coconut extract, and vanilla extract.
In a food processor, grind flour, sugar, baking powder and salt. Then gradually add butter, 6 tablespoons at a time, for a total of 12 tablespoons.
Place the dry mixture in a mixing bowl, then add half of the egg mixture. Beat until cake batter forms.
Fill muffin cases 2/3 full and bake for 18-20 minutes. Transfer the remaining batter to an ovenproof bowl to bake for 1 hour and 40 minutes.
The buttercream frosting is made with powdered sugar, butter, milk, vanilla extract, and coconut extract.
Assemble the cake with pretzel sticks to mix it up to form the bunny butt shape. Glaze the cake and sprinkle coconut flakes on top for a textured look. Glue chocolate chips to the bunny’s feet to form toes. Place your favorite Easter or bunny candies around the cake for an extra garnish.
This cake is worth every step. It’s delicious and as sweet as can be, plus it’s perfect as a dessert after a big Easter meal.
You can find more creative and delicious holiday recipes on Culinary.net.
Easter Bunny Butt Cake
- Nonstick Cooking Spray
- 2 eggs plus 4 egg whites at room temperature
- 3/4 cup coconut cream
- 1/2 cup mashed 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
- 3 cups powdered sugar
- 2 sticks unsalted butter, softened
- 3 tablespoons of milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 4 thin pretzel sticks
- 1 bag (10 ounces) sweetened shredded coconut
- 8 drops of green food coloring
- 2 large round praline melts
- 6 chocolate chips
- Mini chocolate eggs with candy coating for garnish
Heat oven to 325 F
Line a muffin tin with four paper cups. Spray an ovenproof glass bowl with nonstick cooking spray.
In a large bowl, whisk together the eggs, egg whites, coconut cream, pineapple, coconut extract, and vanilla extract until combined.
In a food processor, grind the flour, sugar, baking powder, and salt until combined. Add 6 tablespoons of butter. Pulse up combined. Add remaining butter. Pulse until coarse flour forms.
In a large mixing bowl add coarse flour to buttermilk. Add half of the egg mixture. Beat for 1-2 minutes. Add remaining egg mixture; beat until combined.
Fill each muffin pan 2/3 full. Bake 18-20 minutes or until done. Cool down completely.
Pour the remaining batter into a prepared ovenproof bowl. Bake 1 hour, 40 minutes or until done. Cool down completely.
Prepare the buttercream frosting: Place powdered sugar and butter in a large bowl; beat until fluffy. Add milk, vanilla extract and coconut extract; beat until creamy.
Turn the bowl onto the cake stand until the cake comes off the bowl. If the cake needs leveling, turn the cake over and slice to flatten it. ice cream cake
Remove the packaging from cupcakes. Using two pretzel sticks, press into the bottom of the cupcakes and anchor to the bottom of the bowl cakes to create bunny feet. Frost Feet.
Take the third cupcake and cut off the muffin top. Halve the top of the muffin. Using a pretzel stick, anchor a top half of the muffin to the bottom of the full cupcake to form toes. Repeat with the second top half of the muffin for the other foot. frost toes.
Using the remaining pretzel stick, secure the last cupcake to the bottom of the cake to form a tail. Frosttail.
Apply 1 1/2 cups shredded coconut all over the cake. Press chocolate candy melts into the bottoms of bunny feet to resemble foot pads. Add chocolate chips to resemble toe pads.
Place the remaining coconut in a plastic bag. Add green food coloring. Toss in the bag until the coconut is colored. Spread as grass around the bottom of the cake. Decorate grass with chocolate eggs.
Tips: Put the flour in a dry measuring cup and smooth out any excess flour. Scooping directly from the bag compacts the flour, resulting in dry baked goods. Add 1 tablespoon additional milk if glaze is too thick. Add until desired consistency is reached.