Want to wow your friends and family at your annual Easter festivities this year? This Gluten Free Easter Bunny Cake is a show-stopping Easter dessert that will definitely impress your guests!

Cake Ingredients:

• 19 oz package Gluten Free Vanilla Cake Mix
  
• 3 Eggs
• 1/2 cup Oil
• 1/2 cup  Water
• 1 tsp Vanilla Extract
  
• 1/4 tsp Almond Extract (optional)

Frosting Ingredients:

• 6-3/4 cups Powdered Sugar
  
• 2-1/4 cups Butter soft
• 1 tsp Vanilla Extract
  
• 1/4 tsp Almond Extract
  
• 4 – 6 tbsp Milk or Cream, if needed
• 3 – 4 cups Shredded Coconut

Cake Directions:

Makes 2 bunny cakes

1. Preheat oven to 325°F. Spray two 9-inch round cake pans and line bottoms with parchment paper.
2. In a large bowl, beat eggs for 30 seconds on medium-low speed. Add mix, oil, water, and extracts and beat for 1 minute on medium-low speed, scraping down the sides of the bowl as needed.
3. Divide batter evenly between prepared pans and smooth tops with a spatula. Bake until a tester inserted in the center comes out clean, about 30 – 40 minutes.
4. Let cool in pans for 15 minutes then unmold onto separate plates or cake rounds to cool completely before frosting.

Frosting Directions:

1. Combine powdered sugar and soft butter and mix on low for 1 minute to combine.
2. Increase speed to medium and mix until light and fluffy, about 5 minutes.
3. Add extracts and milk or cream (if needed to adjust consistency) and mix until combined, about 1 minute more.
4. Remove parchment paper from cakes and, if desired, divide each cake into two layers to assemble a four layer cake.
5. Place one layer on a cake turntable or serving platter and add an even layer of frosting. Continue until all layers have been added, then frost exterior and decorate cake as desired.
6. Set aside frosting and shredded coconut until ready to assemble cake.

Assembly Directions:

1. Divide cake in half down the centre.

2. Spread a generous layer of frosting on one half of the cake

3. Flip the unfrosted half over onto the frosted half so the halves line-up evenly.

4. Cut out a small (about 1-inch) notch about 1/3 of the way up one end of the body and about 1/3 of the way into the cake towards the centre.

5. Flip the removed notch over and attach to the opposite end of the cake with outer crusts touching to create a tail.

6. Frost entire cake, adding extra frosting to the sides of the bunny “body” to create a rounded shape.

7. Sprinkle Bob’s Red Mill Shredded Coconut over the cake, pressing in lightly to secure.

8. Add paper ears and a tiny pink nose, if desired.

*Gluten Free Confetti Cake recipe and Easter Bunny Cake recipe adapted from Bob’s Red Mill