Bunny Cake and White Fluffy Icing with Coconut
- 3 cups sifted cake flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup Crisco
- 1/2 cup butter
- 2 cups of sugar
- 4 eggs , separated
- 1 cup milk
- 1 teaspoon vanilla
- 1/4 teaspoon lemon flavoring
- 2 egg whites
- 1 1/2 cups sugar
- 1/8 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1/4 cup cold water
- 1 tablespoon light corn syrup
- Shredded coconut
Beat the egg whites until stiff, and carefully fold into cake batter. Flour two 9-inch cake pans, and line them with wax paper. Pour the batter into the pans.
Bake in a 350º F oven until a toothpick comes out clean. Check cakes to see how done they are after about 20 minutes. The cakes should take no more than 30 minutes to bake.
Cool the cakes on wire racks. After the cakes are completely cooled, it's time to put your bunny cake together! (Click on the "See Demonstration" link above for pictures of the assembly.)
One of the 9-inch layers will be used for your bunny's head. The other will become his ears and bow tie. Cut the cake into thirds, curving in towards the middle. The outer thirds will be the ears and the remaining section will be the bow tie.
Place the cake portions on a cookie sheet or large platter. You will be frosting and serving the cake from this.
To make the icing: Place the egg whites, sugar, salt, cream of tartar, water, corn syrup and vanilla in a double boiler and beat at high for 7 minutes, until fluffy.
Scoop a large dollop of icing on the middle section of the cake (the head) and frost the top and sides completely. Next frost the top and sides of the ears and the bow tie completely. Sprinkle the cake with shredded coconut, then decorate with jellybeans, licorice, candy eggs, or whatever your heart desires!
Feeding a big group for Easter? Try this menu plan!