Easter Bunny Cakes

With all of the fun Easter recipes out there, I got to thinking about the time when I made my very first bunny cakes. I thought that this would be a great recipe to share with everyone. Unfortunately, this was many moons ago, so when I went to dig up the recipe, it wasn’t in my binder. The good thing is, I still had some old photos that I was able to scan in (this was way before I owned any fancy digital camera technology, so please excuse the subpar  photo quality).

Although the recipe is fairly simple, I didn’t want to leave anything out (since it was a long time ago). Thank God for search engines. I was able to find a similar recipe on the Betty Crocker website. There are some variations to this recipe from what I did, but it isn’t too far off. What I will do is post the Betty Crocker recipe, below. Then I will give you some of my own variations.



What you’ll need:

  • One box of Betty Crocker® SuperMoist® carrot cake mix. (plus water, vegetable oil, and eggs called for on the cake mix box )
  • A tray or cardboard covered with wrapping paper and plastic food wrap or foil
  • A container of Betty Crocker® Whipped fluffy white frosting
  • Two separate cups of shredded coconut
  • Construction paper
  • Jelly beans or small gumdrops, as desired
  • Green food coloring


  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
  3. Reserve one layer for another use or to make a second bunny. Cut one layer in half as shown in diagram. Put halves together with frosting to make body.
  4. Place cake upright on cut edge on tray.
  5. Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks.
  6. Frost with remaining frosting, rounding body on sides.
  7. Sprinkle with 1 cup coconut.
  8. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top.
  9. Use jelly beans for eyes and nose.
  10. Shake one cup coconut and three drops of green food color in a tightly covered jar until evenly tinted.
  11. Surround bunny with tinted coconut.
  12. Add additional jelly beans if desired.
  13. Remove ears, plastic wrap and toothpicks before serving.
  14. Store loosely covered. 

Here is what I did differently:

  1. Used a regular yellow cake mix
  2. To make the cake, I just followed the directions on the box for the two 8-inch inch round pans (including preheating the oven to the required temperature)
  3. I did follow the same shaping directions after the cakes were cooked and cooled. (Above directions 3 to 5) I did this on the foil covered tray.
  4. I then iced the cake as above, but I just used plain white icing. (I am not even sure if they had the whipped version back then.)
  5. I sprinkled the already iced cakes with shredded coconut
  6. Instead of using construction paper for the ears, I used vanilla Margherite cookies (I cut the end off one side, so they weren’t so long, plus this make them stay in place).  Lady fingers may also work well.
  7. I also used jelly beans for the eyes and the nose.
  8. I used cake decorating gel for the mouth area.
  9. For the whiskers, I used bag ties (new and cleaned)
  10. I also gave one of my bunnies, teeth. I used mini-marshmallows to achieve this.
  11. I also did steps 10 and 11 (above)

There you have it…bunny cakes!  Everything is edible, expect for the whiskers and foil, of course. :-)

These are a huge hit at Easter gatherings!