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Description
These coconut bunny cakes are a festive treat for Easter.
Ingredients
Scale
- 1 box white cake mix
- 1 can (13.5 oz) coconut milk
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 bag (14 oz) sweetened shredded coconut
- Pink food coloring
- Candy eyes
- Small pink candies
Instructions
- Preheat oven to 350°F (175°C). Grease and flour bunny-shaped cake pans.
- In a large bowl, combine cake mix, coconut milk, eggs, oil, and vanilla. Mix until smooth.
- Stir in 2 cups of shredded coconut.
- Pour batter into prepared pans, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- In a bowl, mix remaining coconut with a few drops of pink food coloring until desired shade is achieved.
- Frost cooled bunny cakes with pink coconut.
- Add candy eyes and a small pink candy for the nose.
Notes
- You can use a standard white frosting instead of coconut.
- Add sprinkles for extra decoration.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg