Easter bunny cake

This cute and easy Easter bunny cake is incrdibly easy ot make and will be the star of your next Easter brunch or dinner

  • 15 mins preparation
  • Serves 10
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  • 125 gram unsalted butter, softened
  • 1 1/2 cup icing sugar
  • 2 tablespoon milk
  • 450 gram double unfilled round sponges (see recipe tip)
  • 1/2 cup dessicated coconut
  • 1/2 cup shredded coconut
  • 125 gram bag mini candy eggs
  • 1 small chocolate Easter egg, halved
  • 1 pink marshmallow
  • 1 musk stick, trimmed into thin sticks


  • 1
    In a bowl, using an electric mixer, beat the butter until light and fluffy. Gradually add the icing sugar, beating until combined. Beat in the milk.
  • 2
    Arrange one sponge round on a serving tray. Trim the second sponge into ear shapes. Spread icing all over the face and ears. Cover with combined desiccated and shredded coconut.
  • 3
    Using candy eggs, fill in the ears. Press Easter egg halves in to form eyes. Press pink marshmallow on to face to form nose, then arrange trimmed musk sticks for the whiskers and smile.


  • Store-bought sponges can be delicate. Freeze for 1 hour to firm slightly.