Complete with chocolate candy eggs, shredded coconut, and chocolate chips for little bunny toes, this recipe is a delightful choice. It’s not only tasty but also incredibly adorable, making it the ideal dessert following a festive Easter dinner.
Servings: 10-12
Ingredients:
– Nonstick cooking spray
– 2 eggs, plus 4 egg whites, at room temperature
– 3/4 cup cream of coconut
– 1/2 cup crushed pineapple, drained
– 2 teaspoons coconut extract
– 1 teaspoon vanilla extract
– 2 1/4 cups flour
– 1 cup sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 12 tablespoons unsalted butter, at room temperature
Buttercream Frosting:
– 3 cups powdered sugar
– 2 sticks unsalted butter, softened
– 3 tablespoons milk
– 1 teaspoon vanilla extract
– 1/2 teaspoon coconut extract
– 4 thin pretzel sticks
– 1 bag (10 ounces) sweetened shredded coconut
– 8 drops green food coloring
– 2 large round chocolate candy melts
– 6 chocolate chips
– Mini candy-coated chocolate eggs, for garnish
Preheat oven to 325°F. Line muffin pan with four paper liners. Lightly spray an oven-safe glass bowl with nonstick cooking spray.
In a large bowl, whisk together the eggs, egg whites, cream of coconut, pineapple, coconut extract, and vanilla extract until well combined.
In a food processor, pulse together the flour, sugar, baking powder, and salt until mixed. Add 6 tablespoons of butter and pulse to combine. Then, add the remaining butter and pulse until a coarse meal forms.
Transfer the coarse flour-butter mixture to a large mixing bowl. Incorporate half of the egg mixture into the flour mixture and beat for 1-2 minutes. Then, add the rest of the egg mixture and continue beating until fully combined.
Fill each muffin cup about two-thirds full. Bake for 18-20 minutes or until fully cooked. Allow to cool completely.
Pour any remaining batter into the greased oven-safe bowl. Bake for 1 hour and 40 minutes or until done. Let cool completely.
To prepare the buttercream frosting: In a large bowl, combine the powdered sugar and butter, beating until fluffy. Gradually add the milk, vanilla extract, and coconut extract, beating until smooth and creamy.
Once the cake is cool, turn the bowl upside-down onto a cake stand to release the cake. If necessary, level off the top of the cake with a knife. Frost the top of the cake.
Remove the paper liners from the cupcakes. Using two pretzel sticks, insert them into the base of each cupcake and secure them to the bottom rim of the bowl cake to create bunny feet. Frost the feet.
Take a third cupcake and cut off the top. Slice the muffin top in half. Using a pretzel stick, attach one half of the muffin top at the bottom of a full cupcake to form one toe. Repeat with the second half for the other toe. Frost the toes.
Attach the final cupcake with a remaining pretzel stick to the back area of the cake to create a tail. Frost the tail.
Cover the entire cake with 1 1/2 cups of shredded coconut. Press chocolate candy melts into the bottoms of the bunny feet to resemble foot pads. Add chocolate chips for the toes.
Place any leftover coconut in a plastic bag, add the green food coloring, and toss until the coconut is evenly colored. Spread this around the base of the cake to represent grass, decorating it with chocolate eggs.
Tips: Spoon flour into a dry measuring cup and level off any excess; scooping directly from the bag can compact the flour and result in dry baked goods. If the frosting is too stiff, add 1 tablespoon of milk at a time until you reach the desired consistency.
Discover more creative and delicious holiday recipes at Culinary.net.
