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Easter Bunny Cake Tutorial
5 from 1 vote

Easter Bunny Cake

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

Use this cake decorating tutorial to make a quick and easy Easter bunny cake. All the details are made with candies and shredded coconut. No special tools or fondant needed!

Servings: 9 Slices
Course: Cakes, Dessert
Cuisine: American
Calories: 858 kcal
Author: CakeWhiz



  1. Bake your cake and allow it to cool down to room temperature. 

  2. Fill and frost it in frosting. 

  3. Cover the cake fully with shredded coconut.

  4. To make the ears: Cut out two ear shaped cardboard pieces and stick a popsicle stick behind each eat. The cardboard ears should be the same size. Spread a thin later of frosting on each ear. Cover the center of the ears with pink shredded coconut and cover the edges of the ears with regular white coconut. 

  5. Push these ears into the top sides of the cake. 

  6. Now, make the eyes, nose, whiskers and mouth with colorful jelly candies.

    Tip: Jelly candies are really easy to cut with scissors and you can even flatten them with a rolling pin and you can also draw on them with edible markers.

  7. Stick all these facial features on the bunny cake with some frosting and you are done with your cute Easter bunny cake!

Recipe Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 
Nutrition Facts
Easter Bunny Cake
Amount Per Serving
Calories 858 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 17g85%
Cholesterol 34mg11%
Sodium 474mg20%
Potassium 212mg6%
Carbohydrates 129g43%
Fiber 3g12%
Sugar 111g123%
Protein 3g6%
Vitamin A 50IU1%
Vitamin C 2.5mg3%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.