No bunny will be able to resist a slice of this adorable dessert. Baked and decorated ahead of time, the coconut-topped cake makes an eye-catching fitting finale to any Easter feast. —Taste Recipes Test Kitchen
Peter Rabbit Cake
Watch How to Make Peter Rabbit Cake
Peter Rabbit Cake
Prep Time
40 min
Cook Time
25 min
Yield
12 servings
Ingredients
- 1 package white cake mix (regular size)
- 1 can (16 ounces) vanilla frosting
- 1-3/4 cups sweetened shredded coconut, divided
- 2 drops red food coloring
- 2 drops green food coloring
- Assorted jelly beans
- 1 stick black licorice, cut lengthwise into 1/8-inch strips
Directions
- Mix and bake cake according to package directions, using two greased and floured 9-in. pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For bunny's head, place one cake on a 20x14-in. covered board. Cut remaining cake into two ears and one bow tie (see Fig. 1). Place ears 4-in. apart on top of head. Place bow tie so it fits in curve of head (see photo).
- Frost top and sides of head, ears and bow tie. Sprinkle 1-1/4 cups coconut over head and ears. Divide remaining coconut between two resealable plastic bags; add red food coloring to one bag and green to the other. Seal bags and shake to coat. Place pink coconut on ears to within 1/2 in of the edges. Place green coconut around the cake.
- Use jelly beans for eyes, nose and to decorate bow tie. Cut the licorice into seven 2-in. pieces and seven 3/4-in. pieces. Place six 2-in. pieces next to nose for whiskers. Bend the remaining 2-in. piece into a semicircle and place 3/4 in. below nose for mouth. Connect nose to mouth with one 3/4-in. pieces. Place three 3/4-in. pieces above each eye for eyelashes.
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