Easter Bunny Cake

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Recipe for Easter Bunny Cake

Remember old-fashioned cutout cakes? This cute bunny is easily made from carrot cake mix, frosted and then covered with mouthwatering coconut. It may look hard to make this cake, but with a bit of patience; it is possible.

Easter Bunny Cake


  • 1 box Betty Crocker® SuperMoist carrot cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • Tray or cardboard covered with wrapping paper and plastic food wrap or foil
  • 1 container Betty Crocker® Whipped fluffy white frosting
  • 1 cup shredded coconut
  • Construction paper
  • Jelly beans or small gumdrops, as desired
  • 1 cup shredded coconut
  • Green food color


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


No need to fuss over frosting. Freeze cut cake pieces uncovered for about 1 hour; this will make frosting a lot easier.

Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.

Note: Cut the cake layer in half to make 2 semicircles. Spread the top of one semicircle with frosting and place the second on top. Stand the semicircle upright on a serving platter so the rounded side is up. Cut a small triangle out of one side and put it where the tail of the bunny would be (see diagram below).

Starting with the sides of the cake, spread the remaining frosting all over the bunny, being careful when you frost the cut areas of the cake so it doesn’t crumble. Gently take handfuls of coconut and generously pat it all over the frosted bunny. Stick jelly beans onto the frosting to make eyes. Stick the ears in place. Surround the bunny with greenery and serve.




Recipe adapted from and Photo courtesy of: BettyCrocker.com

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