Our coconut bunny cake is perfect easy Easter centrepiece! No perfect buttercream finishes required, we’re covering that bunny in coconut so this project is all about how it tastes. Choose flavours that complement coconut like lemon, chocolate and vanilla. If you don’t feel like baking, this is the perfect cake decorating project for your favourite store bought cakes too!
Easy Coconut Bunny Cake
We used a 6″/15cm round cake to make our coconut bunny, but you could use any size cake. Add 1/2 cup buttercream and coconut for each additional inch of cake (i.e. 1/2 cup for a 7″ cake, and 1 cup for an 8″ cake. Most store bought cakes are around 7/8″).
For extra “fluff” our coconut bunny cake is covered in long thread fancy shred coconut. If you can’t find it, use shredded coconut for a bunny with a more refined coat of fur!
1 cup white candy melts or white chocolate
3 cups shredded coconut
A 6″/15cm cake about 4″10cm high
2 cups swiss meringue buttercream (or your favourite icing)
Microwave safe jug
Small chopping board
6″ Cake board
Small offset spatula
Small sharp knife
Make your easy coconut bunny cake!
Add about 1 cup of white candy melts or white chocolate to a microwave safe jug. Heat on low power for 30 seconds, stir well and repeat until the melts or chocolate have completely melted. Transfer to a piping bag with the end snipped, or a cloth piping bag with no tip.
Cover a chopping board with about 1/2 cup of your coconut. Pipe bunny ear shapes on top of the coconut, gently press the melts or chocolate in to the coconut with the end of your spatula, then move the excess coconut around the edges of the ears so they’re extra fluffy. Place in the fridge to chill. Tip: keep the chocolate nice and thick so that the ears don’t break when they’re pushed in to the top of your cake.
Add a little buttercream to the cake board to stick your cake to. Chill for 5 minutes. Cover your entire cake in buttercream and use the offset spatula to smooth. Don’t worry about making the finish perfect, it’s getting covered in coconut!
Gently press the coconut to the cake. Chill for 5 minutes to set the buttercream.
Roll black fondant to about 3mm thick and cut two circles. The fat end of a piping tip is perfect for this! Roll a ball of white fondant to about the size of a pea, split in half and roll into two smaller balls. Press flat and stick to the black fondant circles. Roll two more pea sized balls of white fondant, press flat and stick one to each of the black fondant circles to make your cute little bunny eyes.
Use a little excess buttercream to stick on to the cake. Allowing them to set for 15 minutes before adding will help them to keep their shape.
Roll a marble sized ball of pink fondant. Flatten slightly between your thumb and forefinger. Pinch at the bottom, and very carefully use the dull side of your small knife to indent the top of your fondant to create a heart shaped button nose. Use a little buttercream to adhere to the cake.
Carefully use your sharp knife to create slots in the top of the cake for the ears. Gently press each ear in to the slot.
Your bunny is ready for your Easter table! Now, hop to it, and get creating! Use #sweetmagazine on instagram so we can see your beautiful coconut bunny cakes!
Need more Easter baking ideas? Easter Drip Cake
Love coconut? Try our Gluten Free Coconut Cake or Raspberry Coconut Blondies!
Here are some other Swiss Meringue Buttercream recipes Sugar Free Swiss Meringue Buttercream and Salted Caramel Swiss Meringue Buttercream