March 28, 2013

Coconut Easter Bunny Cake

Ahhhhhh spring is in the air.....


I feel like this has been the never-ending winter here in the Northeast.  Not bitterly cold, no huge blizzards....but the thermostat just does not want to go above 40 degrees!!

This week, however, the sun is shining and the temperatures are slowly climbing into the 50s.....which may not be super warm to some of you, but for us here in the freezing Northeast?  We'll take it!!!

And just in time for Easter this weekend!

Easter egg hunts, jelly beans, visiting the Easter bunny, baskets full of chocolate bunnies, spring-like air.........all the wonderful aspects of this holiday.  But for me, Easter reminds me most of those epic 80s Easter dresses my mother used to dress me in....and that annoying plastic grass.  Hate that.

Last year, I was an Easter scrooge and decided to post about how toxic sugar is, and the alternatives to candy that you could use for baskets.  This year, however, I'm all for the Easter sugar splurge. 

Because of this cake.

Isn't he adorable!?

I made this cake years ago before I was a plant-based rock star.  This year, I wanted to make it again, but veganize the cake and icing.  The cake is relatively healthy - no oil.  However, both the cake and icing contain more sugar that I have probably consumed all year. 

Oh well, it's Easter!  The kids will be on a temporary sugar high, inevitably resulting in the sugar crash, which is when you will get a chance to pick up all that plastic grass from every crevice of your home. 

Or eat jelly beans. 

Love & Kale,

Coconut Easter Bunny Cake

Print here.

  • 3 cups all purpose flour
  • 2 cups sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups unsweetened applesauce
  • 1 cup unsweetened coconut milk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup unsweetened coconut (optional)
  • Coconut icing (recipe below)
  • 1 cup unsweetened coconut, jelly beans, Twizzlers, chocolate chips, etc., for decorating

  1. Preheat oven to 350 degrees.  Spray two 8-inch round pans with cooking spray, and set aside.
  2. Place your dry ingredients (flour through salt) in a large bowl.  Whisk until combined.
  3. Place your wet ingredients (applesauce through extracts) in a medium bowl and stir until combined.
  4. Pour the wet ingredients into the dry ingredients, in 3 batches, stirring just until combined in each batch.  When everything is incorporated, add your coconut (if using).
  5. Pour half the batter into one pan, the other half into the other pan.
  6. Bake for about 22-25 min, depending on your oven, or until a toothpick comes out clean.
  7. When cakes are completely cool, place them on a large baking sheet or serving platter.  Cut one of the cakes as show below, to make two ears and a bowtie. 
  8. Spread icing on the cakes and top with more shredded coconut.  Decorate the bunny with jelly beans, Twizzlers, chocolate chips - you're only limited by your imagination!
Icing Ingredients:
  • 6 - 6 1/2 cups confectioners sugar
  • 1/2 cup coconut milk
Icing Instructions:
  1. Combine sugar and milk until a thick icing forms - adjust with more sugar or milk as needed.
Combine dry ingredients

Combine wet ingredients and slowly add to dry in batches

Add shredded coconut and stir just until combined

Pour into two round pans

Bake until golden brown

Cut one of the cakes as shown, to create the bunny ears and bow tie.  So adorb.

Place bunny together as shown on a baking sheet or large platter.

Make your icing.

Spread icing over cake and top with coconut

Decorate as you wish!

Easter Bunny Cake!


  1. my mom used to make this cake every year (not a vegan one, with the jelly beans and the coconut and EVERYTHING)!! Thank you for this recipe!

    1. It's so fun isn't it!? You're very welcome, hope you like it! :)

  2. Replies
    1. I think he's pretty adorable too - thanks!