Easter Bunny Cake

Today we’re doing food art for spring and Easter.  It’s a classic bunny cake that has been around since the 1950’s.





You can use cake mix or your favorite cake recipe for two  8″ or 9″ cake pans.  I like the coconut version with coconut added to a white or yellow cake and patted on the white icing to make a white bunny look.  I’ve also seen it done without coconut and even in chocolate for an adorable brown bunny. I think almost any flavor cake would work.






One cake is the head and the second is cut for other parts.  Above are two ears on the sides and the middle piece becomes the bow tie below the rabbit head.  You can cover a tray with aluminum foil, parchment paper, or even a big doily.    If you like, you can use food color to make some pink icing or coconut for the ears and green to make grass around the bunny head.  You can place bunny ears turning up or down.







The easiest decorating is based on white icing, coconut, jelly beans, and other candies like licorice or Twizzlers.  If you are a talented cake decorator with icing, I’ve seen very artistic cakes cut in this shape and totally decorated with icing for eyes, nose, mouth, whiskers, and even flowers.  This is a great holiday activity with the kids.  Let them decorate the bunny cake.







Easter Bunny Cake

Use organic when available. Makes 12 servings.



Easter Bunny Cake

Classic food art in the shape of a bunny head decorated with icing, coconut and candy.
Course Dessert
Cuisine American
Keyword bunny cake, cale, coconut cake, Easter cake
Servings 12 servings


  • 2 8" or 9" layers of yellow or white cake
  • 4 cups flaked coconut
  • white icing for 2 layer cake
  • optional food coloring for coconut or icing
  • candy for decorations


  • Prepare cake batter as directed on cake mix package or in your cake recipe adding in 1/2 cup of coconut
  • Pour half of batter in each of two greased and floured 9-inch round cake pans
  • Bake as directed
  • Remove cake and let cool
  • Cover serving tray with aluminum foil or doily
  • Remove cakes from pans
  • Place one whole 9 inch cake layer on serving tray
  • Cut 2 convex shaped ears from each side of the second layer
  • Place ears on each side of head to form ears
  • Use concave shaped piece for the bowtie, place about 1/2 inch below head
  • Frost each piece of bunny with white icing covering top and sides of bunny.
  • Frost bowtie with colored icing such as blue or green
  • Pat remaining coconut evenly over top and sides of bunny head and ears
  • Use colored frosting, jelly beans, licorice, etc. to decorate cake as desired; licorice can be cut in thin strings for whiskers








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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

28 thoughts to “Easter Bunny Cake”

  1. As soon as I saw the bunny, I realized that I had already did this cake. My grandchildren loved seeing it and better then that they loved eating the bunny cake. Thanks Carol.

    Cruisin Paul

  2. We are going to have one of our baby grands for Easter — the little on — and his dad (Mom and older one are visiting her sister in CO) so if I have the time, I think I’ll make this one! Cam would like it and it’s awfully cute!

  3. So sweet. My grandmother used to make little bunnies out of regular marshmallows (with paper ears) and a mini one for his tail..she made a coconut cake with some green coconut nests and the bunnies on top. We liked it, but yours takes it quite a few beautiful steps beyond! (I don’t remember doing any kind of cake for my family, how sad ))).

  4. That’s too complicated for me Carol. It looks so delicious that maybe if you just sent me a whole cake instead it would make it so much easier for me. And then I could give you an honest opinion based upon how long it took to eat it?

  5. 5 stars
    I love this, Carol! What a fabulous vintage recipe. It’s so accessible and such fun too. Thank you for sharing, and for being a part of the Hearth and Soul Link Party. I’m featuring this post at the party this week. Hope to ‘see’ you there! Take care and I hope you are having a wonderful weekend.

  6. I’ve always thought those bunny cakes were the cutes! Thanks for sharing and reminding me about them. And thanks for linking up for Friday Favorites. I’m featuring you this week.

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