Featuring chocolate candy eggs, shredded coconut, and chocolate chips mimicking little bunny feet, this delightful recipe is certainly worth the effort. Not only is it adorable, but it also makes a fantastic dessert following a hearty Easter feast.
Yields: 10-12 servings
Nonstick cooking spray
2 whole eggs and 4 egg whites, at room temperature
3/4 cup cream of coconut
1/2 cup drained crushed pineapple
2 teaspoons coconut extract
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, softened to room temperature
For the 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 the oven to 325°F.
Prepare a muffin pan by lining it with four paper liners and lightly spraying an oven-safe glass bowl with nonstick cooking spray.
In a large mixing bowl, whisk together the eggs, egg whites, cream of coconut, crushed pineapple, coconut extract, and vanilla extract until well combined.
In a food processor, blend the flour, sugar, baking powder, and salt until mixed. Add 6 tablespoons of butter and pulse until blended. Incorporate the remaining butter and pulse until a coarse meal consistency is achieved.
Transfer the coarse butter-flour mixture to a large bowl. Mix in half of the egg mixture and beat for 1-2 minutes. Add the rest of the egg mixture and continue beating until everything is combined.
Fill each muffin cup about two-thirds full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Pour the leftover batter into the prepared oven-safe bowl. Bake for approximately 1 hour and 40 minutes, or until cooked through. Let it cool completely.
To prepare the buttercream frosting, combine powdered sugar and softened butter in a large bowl and beat until the mixture is fluffy. Slowly add in milk, vanilla extract, and coconut extract, beating until creamy.
Invert the bowl onto a cake stand to release the baked bowl cake. If needed, trim the top of the cake to create an even surface before frosting.
Remove cupcake liners and insert two pretzel sticks into the base of each cupcake to represent bunny feet, securing them to the bottom rim of the bowl cake with frosting. Frost the pretzel feet.
Take a third cupcake, slice the muffin top off, and cut that top in half. Attach each half to the bottom of a cupcake using a pretzel stick to create bunny toes, then frost the toes.
Add another cupcake onto the back of the cake with a pretzel stick to form a tail, then frost it as well.
Spread 1 1/2 cups of shredded coconut all over the cake. Push the chocolate candy melts into the bottoms of the cupcakes for foot pads, and use the chocolate chips to create toe pads.
Place the remaining coconut into a plastic bag, add green food coloring, and shake until the coconut is uniformly colored. Scatter it around the base of the cake to resemble grass, and adorn it with chocolate eggs.
Pro Tips: When measuring flour, spoon it into a dry measuring cup and level off the excess to prevent compacting. If the frosting is too stiff, gradually add an extra tablespoon of milk until the desired consistency is reached.
For more inventive and delicious holiday recipes, visit Culinary.net.
