Easter Bunny Cake

Name: Easter Bunny Cake
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 12
Cuisine: Indian, Asian
Ingredients: 12 servings Tray or cardboard covered with wrapping paper and plastic food wrap or foil; 237 milliliters shredded coconut; 1 container Betty Whipped fluffy white frosting; 12 servings Green food color; 1 small Jelly beans or gumdrops, as desired; 12 servings Construction paper; 1 box Betty carrot cake mix

The recipe Easter Bunny Cake is ready in about 2 hours and 10 minutes and is definitely a tremendous dairy free option for lovers of Indian food. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. This dessert has 379 calories, 2g of protein, and 12g of fat per serving. It will be a hit at your Easter event. If you have gumdrops, food color, coconut, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350F (325F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.

Equipment you will use

Oven

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.

Ingredients you will need

Frosting

Place cake upright on cut edge on tray.

Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram (template can be found under the Tips below). Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides.

Ingredients you will need

Frosting

Equipment you will use

Toothpicks

Sprinkle with 1 cup coconut.

Ingredients you will need

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.

Ingredients you will need

Jelly Beans

Wrap

Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut.

Ingredients you will need

Food Color

Coconut

Shake

Add additional jelly beans if desired.

Ingredients you will need

Jelly Beans

Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Toothpicks

Equipment

Oven

Toothpicks

Plastic Wrap

Ingredients

Servings:

12servings

Tray or cardboard covered with wrapping paper and plastic food wrap or foil 237milliliters

shredded coconut 1container

Betty Whipped fluffy white frosting 12servings

Green food color 1small

Jelly beans or gumdrops, as desired 12servings

Construction paper 1box

Betty carrot cake mix

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lang & Reed Napa Valley Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.