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Confetti Coconut Classic Bunny Cake

5 from 2 votes
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  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 1 large egg + 2 egg whites
  • 4 tablespoons vegetable oil
  • 3 teaspoons vanilla extract
  • 1 cup whole milk
  • cups sweetened shredded coconut
  • 1 bag Easter pastel M&M’S
  • ½ cup assorted brightly colored sprinkles, plus some extra for decorating

coconut cream cheese frosting

  • 2 (8-ounce) blocks of cold cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • sweetened shredded coconut


  • Preheat the oven to 350 degrees F. Butter and flour two 9-inch cake pans. In a small bowl, whisk together the flour, baking powder and salt. Set it aside.
  • Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter on high speed until fluffy, 2 to 3 minutes. Add in the egg and egg white, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed. Add in the oil and vanilla extract, beating on medium speed for another minute. With the mixer on low speed, add in half of the dry ingredients. Pour in the milk. Add in the other half of the dry ingredients and mix them on medium speed until the batter is combined. Stir in 1 cup of coconut. Use a large spatula to gently stir in the sprinkles.
  • Divide the batter evenly between the two cake pans. Bake until the tops are set, about 25 to 30 minutes. Let cool completely, then gently turn the cakes out on a piece of parchment paper, using a knife to release the edges if needed. Let cool completely before frosting.
  • Take one of the cake rounds and cut out the bow tie and the ears. To do this, simply cut two curves on the outside of the cake round to make the ears. This gives you the bow tie for the center too!
  • To decorate, frost the cake and then immedaitely cover the face and eats with the remaining coconut. Use the M&M’S to decorate the bow tie, make eyes, a mouth, a nose – whatever! I liked to add in little sprinkles for “eyelashes” and pink cheeks.

coconut cream cheese frosting

  • In the bowl of an electric mixer, beat cream cheese until smooth. Gradually add in powdered sugar with the mixer on low speed, increasing the speed once all of the sugar is added. Add in vanilla and coconut extracts, then beat on medium to
  • medium-high speed for a good 2-3 minutes until creamy, scraping down the sides if needed. If you find the frosting it a bit too thick, add in some milk 1 teaspoon at a time until desired consistency is reached. If it is too thin, add additional powdered sugar gradually.


Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

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