Coconut Bunny Butt Cake
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
50
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cup
Cream Of Coconut1 tsp
Coconut Extract1 tsp
Pure Vanilla Extract2 tsps
Baking Powder1 tsp
Salt (fine)2 tbsps
Milk1 tsp
Vanilla ExtractDirections:
1
Special equipment: an 8-inch (1 1/2 quart) ovenproof metal bowl; a muffin tin with paper liners Preheat the oven to 325 degrees F
2
Butter and flour an 8-inch (1 1/2 quart) ovenproof metal bowl
3
Line 4 muffin cups with paper liners
4
For the cake: Whisk the eggs and egg whites in a large bowl
5
Whisk in the cream of coconut, pineapple, coconut extract and vanilla extract until combined
6
Whisk together the flour, sugar, baking powder and salt in another large bowl
7
Beat in the butter, one piece at a time, with an electric mixer on low speed until the mixture resembles coarse meal
8
Add half the egg mixture and beat on high until fluffy, 1 to 2 minutes
9
Beat in the remaining egg mixture until combined, scraping down the sides of the bowl as needed
10
Fill the muffin cups each 2/3 full, then pour the remaining batter into the prepared bowl
11
Bake until a cake tester inserted in the center of each cake comes out clean, 18 to 20 minutes for the cupcakes and 1 hour 30 minutes to 1 hour 40 minutes for the bowl
12
Remove the cakes to a wire rack and let cool in their pans for 15 minutes, then turn them out and let cool completely
13
For the buttercream: Beat the confectioners' sugar and butter together with an electric mixer on low speed until well combined, then beat on high speed until light and fluffy, 1 to 2 minutes
14
Beat in 1 tablespoon of the milk and the vanilla and coconut extracts until light and spreadable, 2 to 3 minutes more, adding up to 1 tablespoon more milk if the frosting is too stiff
15
With a serrated knife, trim the flat bottom of the bowl-shaped cake so it lies flat on a plate, rounded-side up, and frost with a layer of buttercream
16
Remove the wrappers from the cupcakes and anchor 2 of them with a pretzel stick each at the base of the cake to make the bunny's feet (leave about 1 1/2 inches between the feet)
17
Cut the third cupcake in half from top to bottom
18
With pretzel sticks, attach the cupcake halves to the top of the feet, with the cut-side facing down and the rounded ends positioned to be the heels of the feet
19
Attach the last cupcake with a pretzel stick to the lower half of the top of the cake to make a tail
20
Frost the cupcakes with the remaining frosting
21
Wipe away any frosting that has smeared on the cake plate
22
Pat about 1 1/2 cups shredded coconut all over the cake
23
Put the remaining coconut in a large zip-top plastic bag
24
Mix the green food coloring with 2 teaspoons water and add to the bag
25
Toss and massage the coconut until it is uniformly green in color
26
Press the chocolate candies into the bottoms of the bunny feet with the larger candy at the top and the smaller ones underneath so they resemble the pads of the toes
27
Spread the green coconut all around the cake plate to make grass and decorate with candy eggs
28
Flatten the apricots with a rolling pin and roll into carrot shapes
29
Cut the leaves in half crosswise and use scissors to snip them to resemble carrot tops
30
Insert the carrot tops into the wider end of the apricot carrots and arrange them in the grass around the bunny