This bunny cake is so simple to make for Easter, using two coconut cakes shaped to look like a bunny head!
Ingredients
- 1 package yellow cake mix , 15.25 ounce
- 1 cup water
- 0.33 cups vegetable oil
- 3 large eggs
Instructions
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1
Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch metal springform pans.
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2
Beat cake mix, water, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase to medium speed and beat for 2 minutes. Pour into the prepared pans.
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3
Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 23 to 28 minutes.
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4
Cool in the pan for 15 minutes, then remove cakes from the springform pans and cool completely, about 20 more minutes.
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5
Place one cake on a serving tray, forming the bunny's head.
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6
Cut 2 convex-shaped ears from each side of the second cake, and place them on each side of the head to form ears. Place the remaining concave-shaped piece about 1/2 inch below the head for the bowtie.
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7
Frost the entire bunny cake with vanilla frosting; pat the cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use licorice to make whiskers.
Nutrition Facts
Per serving
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