Coconut Bunny Butt Cake Recipe

Coconut Bunny Butt Cake Recipe | Recipe Iseasy Kitchen

Level: Intermediate
Yield: Serves 10 to 12
Nutrition Per Serving (1 of 12 servings): Calories 719, Total Fat 41 g, Saturated Fat 28 g, Carbohydrates 86 g, Dietary Fiber 2 g, Sugar 66 g, Protein 6 g, Cholesterol 102 mg, Sodium 259 mg
Total Time: 4 hr 55 min (includes cooling)
Active Time: 1 hr 10 min

The crushed pineapple in the batter delivers a firm, pound cake-like texture that's ideal for stacking cupcakes and crafting adorable decorations. Bake the cakes and cupcakes a day ahead, wrapping them tightly in plastic wrap for freshness. No need for perfect frostingthe shredded coconut hides any flaws, letting you focus on the fun![1]

Ingredients

Cake:

2 large eggs plus 4 egg whites, at room temperature
3/4 cup cream of coconut
1/2 cup drained crushed pineapple
2 teaspoons coconut extract
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour, plus extra for dusting (see Cook's Note)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
12 tablespoons (1 1/2 sticks) unsalted butter, cubed and softened, plus additional for greasing the bowl

Coconut Buttercream:

3 cups powdered sugar, sifted
2 sticks unsalted butter, softened
1 to 2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract

Decoration:

Thin pretzel sticks to hold cupcakes in place
One 10-ounce bag sweetened shredded coconut
8 drops green food coloring
2 large round chocolate candies, such as Candy Melts
6 chocolate chips
Mini candy-coated chocolate eggs for decoration
5 dried apricots
3 gummy candies shaped like leaves

Special equipment: An 8-inch (1 1/2 quart) oven-safe metal bowl; muffin tin with paper liners

Instructions

Preheat oven to 325F. Butter and flour an 8-inch (1 1/2 quart) ovenproof metal bowl. Line 4 muffin cups with paper liners.
For the cake: In a large bowl, whisk together eggs and egg whites. Add cream of coconut, crushed pineapple, coconut extract, and vanilla extract; whisk until combined. In another large mixing bowl, stir together flour, sugar, baking powder, and salt. Using an electric mixer on low speed, gradually beat in the butter pieces until the mixture looks like coarse crumbs. Pour in half of the egg mixture and beat on high speed until fluffy, about 1-2 minutes. Add the remaining egg mixture and continue beating until fully incorporated, scraping down the bowl as needed. Spoon batter into muffin cups filling each about two-thirds full; pour the remaining batter into the prepared bowl. Bake cupcakes for 18-20 minutes and cake for 1 hour 30 minutes to 1 hour 40 minutes or until a toothpick inserted into centers comes out clean. Cool cakes in pans for 15 minutes on a wire rack before unmolding and cooling completely.
For the buttercream: Using an electric mixer, beat confectioners' sugar and butter on low speed until combined, then increase to high and beat until light and fluffy, about 1-2 minutes. Mix in 1 tablespoon milk, vanilla extract, and coconut extract until frosting is light and spreadable, adding a bit more milk if needed for consistency.
Trim the flat bottom of the bowl-shaped cake with a serrated knife so it sits flat on a plate with the rounded side facing up. Spread a layer of buttercream over the cake. Remove cupcakes from liners and secure two cupcakes at the base of the cake using pretzel sticks to form the bunny's feet, leaving a 1 1/2-inch gap between them. Slice the third cupcake in half vertically. Attach the halves to the tops of the feet using pretzel sticks, cut side down, with the rounded sides forming the heels. Affix the last cupcake to the lower part of the top of the cake using a pretzel stick to create the tail. Frost all cupcakes with remaining buttercream. Clean any frosting smudges from the plate.
Press approximately 1 1/2 cups shredded coconut evenly over the entire cake. Place leftover coconut in a large zip-top bag. Mix green food coloring with 2 teaspoons water, add to the bag, and toss the coconut until evenly tinted green. Stick the round chocolate candies into the bottom of the bunny feet, placing the larger candy on top and smaller ones beneath to mimic toe pads. Scatter the green coconut around the cake on the plate to resemble grass, then decorate with candy eggs. Flatten dried apricots with a rolling pin and shape into carrot forms. Cut gummy leaf candies in half lengthwise and trim with scissors to look like carrot tops. Insert the carrot leaves into the wider ends of the apricot carrots and arrange them in the grassy area around the bunny.

Cook's Note: When measuring flour, spoon it into the dry measuring cup and level off with a knife. Avoid scooping directly from the bag, which can compact flour and alter baking results.