This bunny cake is a festive dessert for Easter, but it can be made anytime of the year for celebrations such as the first day of spring, a child’s birthday or Passover. The construction isn’t complicated, and it takes no icing skills to get the fuzzy bunny fur just right. Kids can help with the fur and adding the face, too.
Preheat the oven to 350 degrees.
Pour the flour, baking soda and baking powder into a medium-sized bowl, and mix well. You can also sift the ingredients together.
Place the sugar and butter into a large bowl and smash them together with the back of your spoon until they are well mixed. You can also use an electric mixer for this process.
Add the eggs one at a time while beating the butter and sugar mixture. Then add the vanilla to the butter and sugar mixture and mix well.
Add the flour mixture and buttermilk to the butter mixture, and mix well.
Pour batter into a greased and floured 9-inch, round baking pan.
Bake for 35 to 40 minutes. Let the cake cool.
Remove the cake from the pan by running a butter knife between the pan and the cake and then flipping the pan over on your work surface.
Cut the cake in half, and place one half-circle shape on top of the other so that the straight sides line up and the curved sides line up.
Cut a 3-inch, V-shaped piece of cake 2 inches from the end of the curved side. This will create the neck of the bunny. Place the cake on your serving plate so that the straight edge is in contact with the plate and the curved side is pointing upward.
Place the V-shape that you cut from the cake on the serving plate beside the cake. Make sure that you place it on the opposite side from the neck. This will be the tail.
Frost the bunny and sprinkle it with coconut. The coconut will be the fur.
Cut two long ovals from construction paper, and stick them into the head for ears. You may need to tape wooden skewers to the ears to keep them upright.
Add jelly beans for eyes and a nose.