Easter Bunny Cake

Name: Easter Bunny Cake
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 1 large chocolate chunk cookie, cut in half; 320 milliliters coconut water; 3 eggs; 907 grams strawberry frosting; 1 sugar-coated gum drop candy; 1 red licorice lace, cut into 6 equal pieces; 3 larges marshmallows; 90 milliliters milk chocolate morsels, melted; 2 mini-marshmallows; 2 semi-sweet chocolate morsels; 397 grams sweetened flaked coconut; 397 grams sweetened flaked coconut; 73 grams vegetable oil; 517 grams box classic yellow cake mix

The recipe Easter Bunny Cake can be made in roughly 2 hours and 20 minutes. This recipe serves 10. One serving contains 945 calories, 5g of protein, and 42g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. It will be a hit at your Easter event. A mixture of chocolate cookie, semi-sweet chocolate morsels, marshmallows, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a dessert. Users who liked this recipe also liked Easter Bunny Cake, Easter Bunny Cake, and Easter Bunny Cake.

Instructions

To make the cake: Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Butter and flour 1(6-inch) diameter and 1 (8-inch) diameter metal bowls.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Bowl

Combine the cake mix, coconut water, oil, and eggs in another large clean bowl. Beat for 2 minutes, or until well blended.

Ingredients you will need

Coconut Water

Cake Mix

Egg

Cooking Oil

Equipment you will use

Bowl

Pour 2 cups of batter into the smaller buttered and floured bowl; pour remaining batter into the larger prepared bowl.

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Bowl

Bake the smaller cake for 40 minutes and the larger cake for 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the bowls on a cooling rack for 30 minutes. Invert the cakes onto the cooling rack and cool completely.

Equipment you will use

Wire Rack

Toothpicks

Oven

Bowl

Cut the larger cake in half, forming 2 half-moon pieces.

Spread 1/4 cup of frosting over the flat top of each piece.

Ingredients you will need

Frosting

Spread

Place the pieces cut side down on a work surface, adhering the frosted sides together. Trim 1-inch from 1 end of the cake; discard the trimmings. Repeat with the smaller cake.

Place the larger cake on a serving platter.

Spread 2 tablespoons of frosting over the trimmed end of the smaller cake.

Ingredients you will need

Frosting

Spread

Place the trimmed end of the smaller cake against the trimmed end of the larger cake.

Spread the remaining frosting over the cakes to cover completely.

Ingredients you will need

Frosting

Spread

Sprinkle with all but 1/2 cup of the coconut, pressing to adhere.

Ingredients you will need

Coconut

Brush the melted milk chocolate over both sides of the chocolate chunk cookie halves to coat completely.

Ingredients you will need

Chocolate

Sprinkle with the reserved 1/2 cup of coconut; set aside until dry. Press 2 semi-sweet chocolate morsels onto the bunny face for eyes. Using a toothpick, secure the gum drop onto the bunny face for the nose. Using toothpicks, secure the licorice pieces onto the bunny face for the whiskers. Using toothpicks, secure the mini-marshmallows onto the bunny face for the teeth. Make 2-inch-deep cuts atop the bunny head; insert the chocolate cookie halves for ears.

Ingredients you will need

Semisweet Chocolate

Mini Marshmallows

Chocolate

Gum Drops

Licorice

Coconut

Equipment you will use

Toothpicks

Roll large the marshmallows together and secure with a toothpick onto the bunny for a tail.

Ingredients you will need

Marshmallows

Roll

Equipment you will use

Toothpicks

Equipment

Ingredients

Servings:

1large

chocolate chunk cookie, cut in half 320milliliters

coconut water 3

eggs 907grams

strawberry frosting 1

sugar-coated gum drop candy 1

red licorice lace, cut into 6 equal pieces 3larges

marshmallows 90milliliters

milk chocolate morsels, melted 2

mini-marshmallows 2

semi-sweet chocolate morsels 397grams

sweetened flaked coconut 397grams

sweetened flaked coconut 73grams

vegetable oil 517grams

box classic yellow cake mix

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Dessert can be paired with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.