In case you ever thought we had a bunch of tough guys here in the kitchen of The Dragon Hotel let’s set the record straight with their delightful contribution to Easter this year!
Please remember however, although they may not be tough, they are professionals so take care when trying this recipe out at home…
Easter Bunny Coconut Cake:
350g of castor sugar
120g of margarine
200g Self Raising flour
1 tsp. baking powder
3/4 tsp. salt
250ml of milk
5 egg whites
1 tsp. almond extract
75g dry, flaked coconut
Cream Cheese Frosting Ingredients:
450g cream cheese, softened
225g butter, softened
500g icing sugar
1 tsp. vanilla extract
Milk, as needed
Bunny Decorating Ingredients:
Flaked coconut (plain or toasted)
Colored coconut (for grass, etc., instructions at bottom)
Jelly beans or M&M’s for eyes
Candies and marshmallows for decorating the face
Construction paper or flattened, trimmed marshmallows for ears
Cake Instructions:
1. Preheat the oven to 350 degrees F / 180 degreed C and grease and flour two 9″ round cake pans.
2. In a large mixing bowl, cream together the sugar and shortening until fluffy and well mixed with an electric mixer.
3. In a medium mixing bowl, sift together your flour, baking powder, and salt.
4. Add dry ingredients, alternating with milk, to shortening mixture in three stages.
5. When mixed, beat on medium speed for about 2 minutes more.
6. Add the egg whites and almond flavoring. Beat another 2 minutes or so more. Stir in coconut.
7. Divide batter evenly among your two prepared pans.
8. Bake about 30 minutes, or until a toothpick comes out clean.
9. Let cool completely on wire racks before removing from pans.
Instructions for Frosting:
1. In a medium mixing bowl, cream together butter and cream cheese.
2. Beat in powdered sugar and vanilla extract. Add a very small amount of milk to thin if needed, half a teaspoon at a time.
Assembling your Bunny Cake:
1. Cut one cake layer in half. Place cut halves side by side, and cut a small wedge from both, about 1/3 way down the body. This separates your bunnies’ heads from their little bunny bodies. The cut wedges will be used as a tail.
2. To make frosting easier, place cut cake pieces in the freezer about an hour before frosting. This will keep the cut parts of the cake from coming loose as you frost.
3. Frost between each half of your layer cake and press together. Do the same with your tail pieces. Place bunny upright on a platter (you won’t be able to move him after he’s frosted) and attach his tail to the body with frosting. Frost outside of cake generously.
4. Press generous amounts of coconut (toasted or untoasted) all over frosted bunny. Use jelly beans or other candies for eyes and nose. If you want to add extra detail to your Easter bunny cake (your choice– simple is more elegant, but details are fun), add licorice strings for whiskers, mini marshmallows for teeth, and large marshmallows (cut them in half across the middle) for fluffy bunny “cheeks”.
5. To make ears, cut pink construction paper to shape and fan slightly. Or flatten a large marshmallow and trim it into an ear shape with scissors (this is easiest if marshmallow is chilled after flattening).
6. Surround your Easter bunny cake on a tray with green coconut grass and chocolate eggs or jellybeans, if desired.
Grigson
