Easter Bunny Coconut Cake
Cake Ingredients
• 1 box vanilla cake mix
• ¼ c melted butter
• ¼ c oil
• ½ c milk, room temperature
• 4 eggs, room temperature
• ½ tsp coconut extract
• 1 tsp vanilla extract
• ½ c cream of coconut
• 1 c sour cream, room temperature
• 1 c coconut flakes (sweetened or unsweetened)
• 1 c white chocolate chips, melted and cooled
Frosting Ingredients:
• 4 oz cream cheese, room temperature
• ¼ c salted butter, room temperature
• 1 tsp clear vanilla flavor
• ½ tsp coconut extract
• 1 ½ - 2 c powdered sugar
Topping:
• 1 ½ c coconut flakes, sweetened
• Easter Bunny Ears Cake Topper
• Mini Cadburry Eggs or Trader Joes Candy Coated Almonds
Instructions:
For the Cake
• Preheat oven to 350, grease 10 cup bundt pan
• Combine cake mix, melted butter, oil, eggs, extracts, cream of coconut, and sour cream until smooth.
• Cover bowl with plastic wrap for at least 15 minutes to hydrate batter then fold in white chocolate and coconut flake.
• Bake at 350 for 35 - 45 minutes, toothpick should come out mostly clean
• Out the oven allow cake to cool 15-20 minutes then remove from pan, allow cake to cool completely then add frosting, immediately following cover cake with coconut flakes by pressing on frosting.
• Fill center hole of cake with mini candy eggs, add bunny ears cake topper
For the Frosting
• Whip butter and cream cheese until fluffy
• Slowly add half of powdered sugar, then extracts, then remaining powdered sugar
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