Easter bunny cake

This Easter bunny cake is an easy and adorable way to celebrate the holidays - and the little ones can help decorate!

  • 30 mins cooking
  • Serves 20
  • Print


  • 2 x 340g packets buttercake mix
Butter cream
  • 250 gram butter
  • 3 cup (480g) icing sugar
  • 4 tablespoon milk
  • 2 cup (180g) desiccated coconut
  • 2 black Smarties
  • 1 red Smartie
  • 1 black licorice strap
  • pink food colouring
  • sugar-coated mini Easter eggs


  • 1
    Preheat oven to 180 C. Grease three deep 20cm-round cake pans.
  • 2
    Make cakes according to directions on packets, divide mixture evenly between prepared pans; bake about 30 minutes. Turn onto wire racks to cool. Using serrated knife, level cakes so they are the same height.
  • 3
    Turn cake cut-side down and cut out shapes for rabbit's feet, paws and ears.
  • 4
    Cut feet and paws in half. Cut each paw diagonally from narrow end to broad end to taper, discard other two pieces; cut 1cm from narrow ends of front feet.
  • 5
    Assemble cake pieces on 40cm x 65cm prepared rectangular board, cut-side down.
  • 6
    To make butter cream, beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
  • 7
    Spread cake with plain butter cream, cover well with coconut.
  • 8
    Place 2 tablespoons of the coconut and pink colouring in small plastic bag; rub until coconut is evenly coloured. Sprinkle centre of each ear with pink coconut. Arrange sugar-coated Easter eggs on pink coconut.
  • 9
    Position black Smarties for eyes. Cut red Smartie in half, position on face for nose.
  • 10
    Cut licorice strap into thin strips, position on face for whiskers, mouth, nose and claws.

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