APRIL 15, 2022 www.qns.com RIDGEWOOD TIMES
15
A hoppy Easter cake to make for the holiday
Warmer days at the start of spring
mean Easter is almost here, and
the big bunny himself will be hopping
around in no time delivering goodies.
This Easter, celebrate with your loved
ones with a delicious and colorful Easter
Bunny Butt Cake. It can bring smiles and
laughter while putting everyone in a light,
joyful mood.
This cake is fun and bright with a fluffy,
moist interior. Complete with chocolate
candy eggs, shredded coconut and chocolate
chips for little bunny toes, this recipe goes
all out to paint a picture of the Easter bunny.
Start by combining whole eggs, egg
whites, cream of coconut, crushed pineapple,
coconut extract and vanilla extract.
In a food processor, pulse flour, sugar,
baking powder and salt. Then add butter
gradually, 6 tablespoons at a time, for a total
of 12 tablespoons.
Add dry mixture to a mixing bowl then
add egg mixture half at a time. Beat until
cake batter is formed.
Fill muffin tins 2/3 full and bake 18-
20 minutes. The remaining batter goes
into an oven-safe bowl to bake for 1 hour,
40 minutes.
The buttercream frosting is made with
powdered sugar, butter, milk, vanilla extract
and coconut extract.
Assemble the cake using pretzel sticks
to blend it together to make the bunny butt
shape. Frost the cake and spread shredded
coconut over it to create a textured appearance.
Stick chocolate chips on the bunny’s
feet to create toes. Place your favorite Easter
or bunny candies around the cake for extra
garnish.
This cake is worth every step. It’s delicious
and as cute as can be, plus it’s perfect
for dessert after a big Easter dinner.
Find more creative and scrumptious
holiday recipes at Culinary.net.
EASTER BUNNY BUTT CAKE
(SERVINGS: 8-12)
• Nonstick cooking spray
• 2 eggs, plus 4 egg whites, at room
temperature
• ¾ cup cream of coconut
• ½ cup crushed pineapple, drained
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 2 ¼ cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• ½ 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
• ½ 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
Heat oven to 325 F.
Line muffin pan with four paper liners.
Spray oven-safe glass bowl with nonstick
cooking spray.
In large bowl, whisk eggs, egg whites,
cream of coconut, pineapple, coconut extract
and vanilla extract until combined.
In food processor, pulse flour, sugar, baking
powder and salt until combined. Add 6
tablespoons butter. Pulse until combined.
Add remaining butter. Pulse until coarse
meal forms.
In large mixing bowl, add coarse flour
butter meal. Add half of egg mixture. Beat
1-2 minutes. Add remaining egg mixture;
beat until combined.
Fill each muffin cup 2/3 full. Bake 18-20
minutes, or until done. Cool completely.
Pour remaining batter into prepared
oven-safe bowl. Bake 1 hour, 40 minutes, or
until done. Cool completely.
To make buttercream frosting: In large
bowl, add powdered sugar and butter; beat
until fluffy. Add milk, vanilla extract and
coconut extract; beat until creamy.
Turn bowl upside-down on cake stand
until cake removes from bowl. If cake needs
leveled, turn cake over and trim to flatten.
Frost cake.
Remove wrappers from cupcakes. Using
two pretzel sticks, press into base of cupcakes
and ancho bottom rim of bowl cake
to create bunny feet. Frost feet.
Take third cupcake and cut muffin top
off. Cut muffin top in half. Using one pretzel
stick, anchor one muffin top half at bottom
of full cupcake to form toes. Repeat with
second muffin top half for other foot. Frost
toes.
Attach final cupcake with remaining
pretzel stick to butt area of cake to make
tail. Frost tail.
Apply 1 1/2 cups shredded coconut all
over cake. Press chocolate candy melts
into bottoms of bunny feet to resemble foot
pads. Add chocolate chips to resemble pads
for toes.
Place remaining coconut in plastic bag.
Add green food coloring. Toss in bag until
coconut is colored. Spread around base of
cake for grass. Decorate grass with chocolate
eggs.
Tips: Spoon flour into dry measuring
cup and level off excess. Scooping directly
from bag compacts flour, resulting in dry
baked goods. Add 1 tablespoon additional
milk if frosting is too stiff. Keep adding until
desired consistency.
— Courtesy of Family Features
EASTER
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