Gluten Free Easter Bunny Coconut Cake
Make this cute Easter bunny-shaped gluten free coconut cake to share with your family this Sunday. It's easy and delicious and is a perfect project to do with your kids!
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2⅓ cups (466 g) granulated sugar
- 1 cup (240 ml) canola or vegetable oil
- 4 large eggs, at room temperature
- ¾ cup (170 g) sour cream
- 1 tbsp vanilla extract or vanilla bean paste
- 2¼ cups plus 2 tbsp (333 g) Kim's gluten free flour blend (or your favorite blend with xanthan gum)
- 2½ tsp baking powder
- 1 tsp kosher salt
- 1 cup (240 ml) whole milk, at room temperature
- ½ cup plus 2 tbsp (88 g) Kim's xanthan gum free flour blend
- 2 cups (480 ml) whole milk
- 2 cups (400 g) granulated sugar
- 1 lb (4 sticks or 452 g) butter, at room temperature
- 1 tbsp vanilla extract
- 1½ cups (360 ml) water
- 1 tbsp sugar
- ¾ cup (45 g) sweetened shredded coconut
- 2 cups (120 g) sweetened shredded coconut
- sprinkles, as desired
- 2 chocolate chips for eyes
Instructions
- 1
Preheat the oven to 350° F. Grease and flour a 9-inch round and an 8-inch round baking pan or spray with nonstick cooking spray. Set aside.
- 2
In a large bowl, beat oil, eggs, and sugar until well combined. Add sour cream and vanilla and blend well.
- 3
In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding flour mixture with milk in two additions, beating just until combined. Don't overmix.
- 4
Pour cake batter into prepared pans, about ¾ full. Bake for about 40-45 minutes, or until cake springs back when lightly touched, or toothpick inserted into center comes out clean.
- 5
Place cakes in pans on wire rack to cool for 15 minutes, and then remove from pans and allow to cool completely before frosting and decorating.
- 6
In a small saucepan, combine flour blend with milk and whisk. Place over medium heat and continue to whisk until mixture begins to bubble and thicken, about 5 minutes. Remove from the heat and pour into sieve set over a medium bowl. Press through to remove any lumps. Place plastic wrap directly on the surface of the mixture and refrigerate until cool.
- 7
In the bowl of a stand mixer or with a handheld mixer, beat flour mixture to loosen it up. Slowly add granulated sugar and beat for about 2 minutes or until fluffy. Add butter and continue to beat until smooth, fluffy, and light, about 5 minutes. It may look curdled at first, but will come together with continued beating. Add vanilla extract and mix to incorporate.
- 8
Place the coconut in a medium bowl.
- 9
In a small saucepan, combine the water and sugar and bring to a boil. Pour over the coconut and allow to steep for at least 30 minutes and up to 4 hours.
- 10
Pour the coconut mixture through a sieve set over a small saucepan and bring the liquid back to a boil. Allow the syrup to reduce slightly, about 5 minutes. Let cool before brushing onto cakes.
- 11
Cut sides off of the 8-inch cake layer as if there were imaginary tennis ball lines to create ears. Middle section will become bowtie. Set 9-inch round in the middle of a large serving platter and place ears on top and bowtie along the bottom. Frost cakes, adding a little extra frosting where the cakes connect to "glue" them together.
- 12
Cover with sweetened shredded coconut and sprinkles as desired. Serve at room temperature.