Serve up the cutest coconut bunny cake for Easter! It’s a nostalgic favorite made from a single yellow 9-inch cake layer and decorated with flaked coconut.
Print the recipe at this link:
www.sprinklebakes.com/2021/03...
INGREDIENTS
Cake
1 cup 200g granulated sugar
1/2 cup 113g unsalted butter, at room temperature
2 eggs at room temperature
1 tablespoon vanilla extract
1/4 teaspoon almond extract
3/4 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
1 2/3 cups 200g all-purpose flour
1 cup 227g sour cream
Bunny ears
3 oz. vanilla almond bark melted
2 oz. pink candy melting wafers melted
1/4 cup pink sanding sugar
Clear corn syrup or piping gel
3 tablespoons unsweet flake coconut
Coconut buttercream and décors
1/2 cup 113g unsalted butter, at room temperature
3 1/2 cups 1 lb. confectioners’ sugar
Milk or cream to thin
1/2 teaspoon coconut extract
1/4 teaspoon almond extract
2 black Sixlets candies
1 pink heart-shaped hard candy piece or pink jellybean
10 oz. two 5 oz. bags unsweet flake coconut
Green food color
Grass green sprinkles
Sconza Pastel Jordan Almonds
INSTRUCTIONS
For the cake:
Preheat the oven to 350°F. Lightly grease a 9" round cake pan with vegetable shortening, and line the bottom of the pan with parchment.
In the bowl of an electric mixer, beat together the sugar and butter until well combined. Add the eggs one at a time, beating well after each addition. Increase mixer speed to high for 2 minutes. The batter will become light and fluffy. Mix in the vanilla, almond extract, salt, baking powder and baking soda.
With the mixer on low speed, add 1/3 of the flour to the mixture. Add half the sour cream. Add 1/3 flour followed by the remaining sour cream. Finally, beat in the last 1/3 portion of flour. Beat on low speed to combine after each addition. Scrape down the bowl and incorporate any streaks of flour or sour cream by hand using a large spatula.
Spoon cake batter into the pan, spreading to level. Bake for 30-35 minutes until browned on top, and a toothpick tester comes out clean. Remove from the oven, and let the cake rest in the pan for 10 minutes. Turn the cake out onto a rack to cool completely before frosting.
For the bunny ears:
Line a small baking sheet with parchment paper. Lay down another sheet of parchment on a work surface. Cut out two bunny ears from thick card stock using scissors. Lay them on the parchment on the work surface. Coat the pieces with the melted white candy spreading past the edges. Use a tooth pick to pick up the end of one piece and carefully transfer it to the parchment-lined pan. Repeat with remaining piece. Freeze until solid, about 10 minutes.
Use a toothpick to find the edge of the paper on the back of the ears and gently pry/peel it off using the toothpick. Alternatively, place the white candy in a piping bag or zip-top bag with a corner snipped and pipe two bunny ears on the parchment-lined baking sheet. Freeze until solid. Another alternative is to just use the card stock as the ears (this is the way my mom did it - using construction paper).
Get the rest of the instructions at this link: www.sprinklebakes.com/2021/03...