Hop into spring with this sweet Easter bunny cake.
When we think of spring, we think of blooming flowers, Easter eggs, and fluffy bunnies.
Start with your preferred white cake mix.
Once it’s baked, the real fun begins.
The result is almost too adorable to eat.
Ingredients
Cake:
3large eggs
1(8-oz.)
containersour cream
1/3cupwater
1(8.5-oz.)
cancream of coconut
1/2tsp.vanilla extract
1(18.25-oz.)
Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition.
Add cake mix, beating at low speed just until blended.
Beat at high speed 2 minutes.
Add batter to pan:
Pour batter into a greased and floured 9-inch circular pan.
Cool cake in pan on wire rack.
Frost cake:
Once cooled completely, cut the cake in half.
These will be the two sides that make up the body of your bunny cake.
Gently pat your bunny with shredded coconut to give it a fluffy look.
Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves.
Spoon mixture into 36 (1 1/4-inch) mounds onto parchment paper-lined baking sheets.
Place wooden skewers into mounds.
Bake at 200F for 2 hours; turn oven off.
Let meringues stand in closed oven with light on for 8 hours.
Once cool, pipe on pink frosting or use pink candy melts to create the inner ear.
Complete the cake with a pink gummy nose.
