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Fluffy Coconut Bunny Sheet Cake

Decadent Fluffy Coconut Bunny Sheet Cake for Easter Fun

This Fluffy Coconut Bunny Sheet Cake is a delightful centerpiece perfect for Easter celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: General
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Cake Mix Gluten-free mix if needed
  • 3 Eggs Essential for binding
  • 1/2 cup Vegetable Oil Can substitute with coconut oil
  • 1 cup Water Use coconut milk for tropical twist
For the Frosting
  • 1 cup Unsalted Butter Softened to room temperature
  • 4 cups Powdered Sugar Adjust to desired sweetness
  • 1/4 cup Heavy Cream Substitute with coconut cream for dairy-free
  • a few Gel Food Coloring For pastel colors
For the Decoration
  • 2 cups Shredded Coconut Use sweetened for extra flavor
  • as needed Candy Decorations For bunny features
  • 1 cup Fresh Fruit (e.g., strawberries, blueberries) For garnishing

Equipment

  • oven
  • Mixing Bowl
  • Spatula
  • Sheet Pan
  • wire rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C). Prepare the cake mix according to package instructions and pour the batter into a greased sheet pan. Bake for 25-30 minutes.
  2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for at least 1 hour.
  3. For frosting, beat the softened butter and powdered sugar until creamy, add heavy cream until fluffy, then mix in gel food coloring.
  4. Once cooled, spread a layer of frosting over the cake and press shredded coconut on top.
  5. Decorate with candy and fresh fruits to add a festive touch.
  6. Refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 300mgPotassium: 50mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

This cake keeps for up to 3 days at room temperature, up to a week in the fridge, and can be frozen for up to 3 months.

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