Banana coconut Easter bunny cake

Here in Holland, Easter always comes with a lot of sweets for a Easter brunch. It all starts with of course the chocolate eggs! Then we have different kinds of cakes, bread with a lot of sugar and luckily also some fresh fruit salads. Most of the time I prefer to make more healthy things, but for holidays it’s time for treats. The last couple of years I have made this Banana coconut Easter bunny cake which is ohh so cute and more important; ohh so delicious.

I want to share my recipe with you today. The recipe is my own, but the bunny I saw on the Internet and thought it would make my girls so happy to have as a tradition for Easter.

Here is what you need and what you do:

Ingredients:

6 eggs
250 g sugar
2 tsp vanilla flavour
250 g flower
1,5 dl coconut flower
2 tsp baking powder
200 g melted butter (chilled)
3 bananas

2 Tb soft butter
300 g icing sugar
Water
Coconut flower
Raisins

Instructions:
Heat the oven to 175 degrees C.
Beat the whole eggs, sugar and vanilla sugar until fluffy eggnog.
Mix flour and baking powder together and fold gently into the batter alternately with butter.
Fold the mashed banana into the batter.
Pour batter into a greased pan and bake the cake at the bottom of the oven for about 55 minutes.
Let the cake cool on a wire rack.
Cut the cake in two half’s so you have two half circles.

Mix the soft butter and a 2 tsp of ising sugar together and layer it out of the one half of 1 circle.
Stick the two circles together and place them on a plate with the straight side down.
Cut the edges round.
Cut a small piece out of the circle to form a head.
Make a solid glaze mixture out of the icing sugar and water. (Don’t let the glaze be too thin, or it will drip of the bunny)
Add the glaze mixture to the cake and sprinkle the coconut flower over it until it’s fully covered.
Dot 2 raisins for eyes and one for the nose.

To make the ears, use the two pieces that were cut off the top. Put a toothpick in to attach them with above the head and you are done!  You can serve it for a easter brunch, but would also be perfect for an afternoon tea of coffie.

Enjoy!

If you want to print the recipe press here.

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