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Easter Bunny Coconut Cake ...From A Box!

Posted on April 01, 2014 | 0 comments


1 Box Yellow Cake Mix, cooked as directed

2 Cups Sugar

16 oz Sour Cream

1 1/2 Cups Frozen Coconut (thawed and set aside about a 1/2 cup after coloring to decorate the top)

Pink Food Coloring

8 oz Whipped Cream for Topping


Follow the directions on the back of a yellow cake mix box. Bake, cool, and split into 4 layers.

To color the coconut, mix 1-2 drops of desired food coloring and 1 teaspoon of water in a small cup.   Add coconut to a zip lock bag.  Pour your water/food coloring mixture in the bag & blend/squish together until it’s the desired color.***

***Now typically your coconut will be moist, so if you want to dry it out a little for a cake, spread on a baking sheet with parchment paper & place it in a warm oven.  By warm, I mean the heat leftover from baking a cake or cupcake.  If you need to turn on the oven, I would say around 250* for about 10-15 minutes.  That should dry it out enough to wear the dye from the food coloring wont interfere with the frosting on your cake, cupcake or cookie.***

Mix 1 cup of colored coconut with the whipped topping and cool in frig for about an hour. Once cooled, take mixture & spread between the four cake layers. 

After layering the filling in between the cake, cover the outside with whip cream.  Sprinkle the remaining 1/2 cup colored coconut on top and place a chocolate bunny on top of the cake.  You may need some help from tooth picks to keep the chocolate bunny in place.

***You can make this cake up to 2 days ahead of any gathering or planned meal!***
The older the cake is – the better!

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