Easter Bunny Carrot Cake Recipes
EASTER BUNNY CAKE
The secret to crafting this adorable Easter Bunny Cake is the shredded coconut! It adds an extra boost of flavor and texture to the already delicious carrot cake. Start with Betty Crocker™ Super Moist™ Carrot Cake Mix, and follow our premade diagram to form the shape-before you know it, a cute-as-can-be bunny cake will be hopping down your Easter table. But don't forget about the decorations! The shredded coconut adds a fur-like texture, and the jelly beans add a pop of color that's perfect for the eyes and nose. It's a great way to get your little bakers in on the Easter fun.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 2 g
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