Easter Bunny Cake


A tradition in our home every year. This cake can be made entirely with store-bought ingredients if you are short on time or you can of course make everything from scratch. Kids can help, as well!

Prep Time:
30 mins
Total Time:
30 mins
12 servings


  • 1 store-bought round pound cake

  • 1 (16 ounce) package vanilla frosting

  • 1 (14 ounce) bag shredded coconut, divided

  • 1 cup jelly beans

  • 2 strands black shoestring licorice, cut into 3 pieces

  • 4 drops green food coloring

  • pink construction paper


  1. Cut pound cake in half down the middle. Spread a layer of frosting over 1 half; cover with the other half. Place cake upright on a cake platter with the flat side facing down. Cut a triangular notch from the top to form the neck of the bunny. Attach the cut-out notch onto the back of the cake to form the tail.

  2. Frost the entire surface and cover evenly with shredded coconut. Add 2 jelly beans for the eyes and a red jelly bean for the nose. Stick 3 licorice pieces on each side of the nose to form the whiskers.

  3. Cut out 2 ears out of pink paper and fold in the middle. Push into the cake, above the eyes.

  4. Mix 1 cup of shredded coconut with green food coloring until coconut is an even shade of green. Sprinkle around the bunny to make grass. Add extra jelly beans to the grass to resemble Easter eggs.

Nutrition Facts (per serving)

576 Calories
34g Fat
68g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 576
% Daily Value *
Total Fat 34g 43%
Saturated Fat 24g 118%
Cholesterol 68mg 23%
Sodium 218mg 9%
Total Carbohydrate 68g 25%
Dietary Fiber 6g 20%
Total Sugars 49g
Protein 4g
Vitamin C 1mg 3%
Calcium 21mg 2%
Iron 2mg 9%
Potassium 236mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.