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Easter Bunny Butt Cake

White or Yellow Cake Frosted and Covered in Coconut
Course Dessert
Cuisine American
Keyword Bunny, cake, Easter
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 14 People
Calories 164kcal

Equipment

  • OVEN
  • Electric Mixer
  • Mixing Bowl, serving bowl , spatula

Ingredients

  • 1 Box White or Yellow Cake Mix
  • ½ Cup Vegetable Oil
  • 3 Large Eggs
  • 1 Cup Water
  • 1 Large Can White Frosting of Choice
  • 3 Large Marshmallows
  • 1 Ball Cotton Candy
  • 10-12 Jelly Beans
  • 10-12 Chocolate Eggs
  • Pink Sanding Sugar

Instructions

  • Pre-Heat Oven To 325°
  • Mix Cake as Directed on Box - Pour Enough Batter in Cupcake Pan For 2 Cupcakes
  • Put Remaining Batter in a Well Greased and Floured Glass or Oven Safe Mixing Bowl. (I used 4 qt Pyrex Glass Bowl )
  • Bake Cupcakes for 16-20 Minutes - Cake for 48-52 Minutes or until Tooth Pick Comes Out Dry When Inserted in Center Of Cake
  • Cool Cake and Cupcakes Completely On Cooling Rack With Round Side Up-Cool Completely - atleast 1 Hour
  •  Place bowl cake on tray flat side down; spread ⅓ cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet Use toothpicks if necessary. Spread a thin layer of frosting over the side and top of the cake to seal in crumbs. Freeze cake for 30 to 45 minutes to set frosting.
  • Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar or bag until evenly tinted. Surround bunny with tinted coconut. 
  • Cut Marshmallow in Half Horizontally and Dip sticky center in Pink Sugar -Push into Iced Cupcake Feet- Make Toes By Cutting Marshmallow into ¼ ths and sticking In Pink Sugar -attach to feet
  • Attach Cotton Candy Tail and Serve