Bunny Rabbit Birthday Cake
A delightful and charming cake shaped like a bunny, perfect for birthdays or baby showers. Topped with toasted coconut and candies, this cake is both visually appealing and delicious.
Ingredients
For the cake
- 300 g salted butter (softened) Use real butter for better flavor.
- 300 g granulated sugar
- 5 extra-large eggs Use room temperature for better mixing.
- 275 g all-purpose flour Measure properly for a light cake.
- 4.5 tsp baking powder Ensure it is fresh for proper rising.
- 1 tsp salt
For the buttercream
- 250 g salted butter (softened) Use real butter for best texture.
- 475 g confectioners’ sugar (sifted) Sift to avoid lumps.
- 1 unit Juice of 1 lemon
Decorative toppings
- 300 g shredded coconut Around 6 cups, toasted.
- to taste Candies for decoration (jellybeans, chocolate chips, licorice strips) Use for nose, eyes, and whiskers.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease two 7-inch and one 8-inch round cake pans and line the bottoms with baking paper.
- In a large bowl, beat the softened butter and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition until light and slightly paler.
- Add in the flour, baking powder, and salt. Stir until smooth and avoid overmixing.
- Pour batter into prepared pans. Bake the 7-inch cakes for about 28 minutes, and the 8-inch cake for around 33 minutes. Check doneness with a toothpick.
- Let the cakes cool in the pans before transferring to a wire rack to cool completely.
Buttercream Preparation
- Mix the softened butter, lemon juice, and sifted confectioners’ sugar until fluffy. Beat until it holds soft peaks.
- If the buttercream is too thick, add milk a teaspoon at a time until desired consistency.
Assembly
- Toast two-thirds of the shredded coconut in a dry pan until golden.
- Cut one 7-inch cake to shape the bunny’s ears, paw, and tail. Use the 8-inch cake for the body and the second 7-inch cake for the head.
- Arrange the pieces on a tray in the shape of a bunny and use a bit of buttercream to secure them.
- Cover the entire bunny with buttercream, smoothing it out in sections.
- Sprinkle toasted coconut over the body, ears, and paw, and use plain coconut for the tail and tummy.
- Decorate with jellybeans or chocolates for eyes and nose, and licorice for whiskers.
- Chill the assembled cake for 20-30 minutes to set.
Serving
- When serving, use a long knife dipped in hot water for clean cuts.
- Store leftovers in the fridge for up to 4 days.
Notes
Use room-temperature ingredients for better blending. Keep an eye on the coconut while toasting, as it can burn easily.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 11gSodium: 220mgFiber: 1gSugar: 30g
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