Baby Bunny Coconut Cakes
Fluffy, moist mini hemisphere coconut cakes with coconut buttercream frosting, topped with shredded coconut.
Servings Prep Time
12mini cakes 1 1/2hours
Cook Time Passive Time
22minutes 30minutes
Servings Prep Time
12mini cakes 1 1/2hours
Cook Time Passive Time
22minutes 30minutes
Ingredients
Mini Coconut Cakes
Coconut Buttercream
Instructions
Mini Coconut Cakes
  1. Preheat oven to 350ºF. Grease 2 silicone mini hemisphere pans. Place pans on large baking sheet.
  2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  3. In a large bowl, beat butter, sugar and oil together with an electric mixer at medium speed, until light and fluffy, about 2 to 3 minutes.
  4. Beat in coconut extract. Gradually beat in egg whites, until mixture is well combined, stopping to scrape the sides of the bowl.
  5. Beat in flour mixture in three additions, alternating with coconut milk, stopping to scrape the sides of the bowl.
  6. Fill hemisphere pan wells, 3/4 full with batter. Bake for 20-22 minutes, until a toothpick inserted into the center of cakes comes out clean.
  7. Place silicone pans on wire rack to cool for 10 minutes. Invert pans to remove mini cakes and place on wire racks to cool completely.
Coconut Buttercream
  1. In a large bowl, beat butter with an electric mixer on medium speed, until light and fluffy.
  2. Add coconut extract and salt. Beat until combined.
  3. Turn off mixer. Add powdered sugar. Mix on low speed until sugar is moistened, then turn up to medium speed and beat until combined.
  4. Add coconut milk a little at a time until desired consistency is reached. Beat at medium speed until buttercream is smooth.
  5. Frost domed tops of mini cakes with a small offset spatula. Cover with shredded coconut, pressing lightly to adhere. Decorate as desired.
Finishing Touches
  1. To make bunny ears, cut twenty-four 1 1/2-inch by 1-inch rectangles out of edible wafer paper. Cut each rectangle into a long football shape, flat at one end. Cut a 1/2-inch slit at the flat end. With a small paint brush, dab a bit of piping gel on one side of the slit. Overlap cut ends of the slit and press together with your fingers. Let dry. Brush pink petal dust into the center of the ears. Skip this step if you are using floral wafer paper. Cut small slits into the bunny cakes and insert the ears.
  2. To make sleepy eyes, roll out a bit of black fondant to 1/16-inch thickness. Cut circles using the small end of a #12 piping tip. Cut thin crescent shapes from the circles using the small end of the piping tip. For easier handling, let eyes dry for a few minutes. If the coconut on your bunny cakes is still moist and tacky, the eyes will stick. If not, brush them with a small bit of water.
  3. To make noses, use the candy of your choice, such as candy pearls or candy hearts. I used white candy pearls, brushed with edible pink petal dust.
  4. To make tails, you can use cotton candy or mini marshmallows attached with a bit of buttercream. If using cotton candy, keep in mind that it melts when exposed to air, so it’s best applied right before serving.
Recipe Notes

*Do not substitute all-purpose flour. For best results, weigh your dry ingredients.

**For best results, use natural coconut extract. Imitation coconut flavorings may give your baked goods an unpleasant flavor.

***If your coconut milk is separated when you open the can, simply place it in a blender to emulsify it before using.

To find the hemisphere pan I used, click here.

To find white edible wafer paper, click here. Floral wafer paper can be found on Etsy.