Easter Bunny Coconut Cream Cake

Celebrate Easter with your loved ones in a sweet and enjoyable way by treating yourself to this treat Easter Bunny Coconut Cream Cake! The shortcrust used in this recipe is not only easy to make, but wonderfully buttery and delicious. With so many bunny templates available online, the biggest challenge is choosing the perfect design. This cake features a delicious filling Coconut cream cheese and raspberry jam. If you have kids, they can help decorate the bunny cake to create the ultimate dessert experience.

How to prepare the Easter Bunny Coconut Cream Cake

Start with that shortcrust. Mix the butter, sugar and vanilla extract until you get a light and creamy mass. Add the egg and yolk, mixing well after each. Add the dry ingredients. Wrap in plastic wrap and refrigerate for about 2 hours or overnight.

Find the Bunny cake cookie face template you like. In this recipe, each layer of cake was 27 cm high. The rabbit’s head was about 16 cm in diameter and the ears were 12 cm high. Print the bunny template onto a piece of paper.

After the dough has cooled, sandwich it between 2 pieces of parchment paper. Gently roll out the dough to about 1/8 inch (4mm) thick. Place the template on the rolled out sheet of dough. Wrap the template with a sharp knife and cut out the bunny shape. Repeat this twice. Cut out cookies from the leftover dough for snacking. Bake the layers individually at 350°F(180°C) 12 minutes each or until edges are lightly golden brown. Let them cool completely in the pan.

For the raspberry puree, raspberries, sugar and cornstarch and simmer for 3 minutes. Leave to cool completely.

For the Coconut cream cheese filling, toast the coconut flakes in a pan over the stovetop for 1-2 minutes until golden brown. In a large bowl, use a hand mixer to combine the cream cheese, heavy cream, powdered sugar, coconut flakes, and coconut puree until stiff peaks form. You can omit the coconut if you don’t like it, or you can substitute any other puree you prefer.

This is how the cream cake is assembled

Once the shortbread layers have cooled, transfer the filling to a piping bag fitted with a smooth nozzle. Spray dots on the first layer. Squirt the raspberry jam over the whipped cream. Carefully transfer your second layer of shortbread to the first layer. Continue making squirt pots of cream and jam until the surface is covered.

For decoration you can use chocolate eggs, Easter sprinkles, fresh fruit or flowers.

I hope you will try this amazing Easter Bunny Coconut Cream Cake. Don’t forget to tag me Instagram if you do. I wish you a happy Easter and have fun!

More cakes and tarts you might want to try for Easter

The Lemon Meringue Pie is a classic dessert with a buttery crust filled with tangy lemon curd and topped with a fluffy meringue. Here’s another cream cake You might want to try this for Easter, with two layers of almond cookie layers filled with mascarpone frosting. Another cake we love is this one Strawberry Basil Panna Cotta Cake, which combines the creamy texture of panna cotta with the sweet and tangy taste of fresh strawberries and the subtle taste of basil. Check out our collection Easter pies and cakes for more Easter dessert ideas.

Easter bunny coconut cream cake with beautiful decoration

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