Coconut rabbit cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Whip 200 g butter and sugar with the whisk of the hand mixer until creamy-white. Stir in the eggs one after the other. Mix flour with baking powder and alternately stir in 150 g coconut flakes. Pour the dough into a greased springform pan (20 cm Ø) sprinkled with flour, smooth it down and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 35 minutes. (stick sample). Remove the cake from the oven and let it cool down on a cake rack.

2. 2

   Whip 200 g butter with icing sugar for about 2 minutes until creamy and set aside. Remove the cake from the tin. Cut off 2 sickle-shaped, pointed pieces to the left and right of the cake so that the centre of the cake has an egg-shaped shape (body).

3. 3

   Fix a sickle-shaped piece with some buttercream in the middle, with the bulge upwards, on the body. Cut the second crescent-shaped piece in half first crosswise, then one of the two pieces lengthwise. (ears). The other piece becomes the head. Fix it on the body with the wider side facing forward with some buttercream. Fix the ears diagonally over it with buttercream. Put the rabbit cake in a cool place for about 30 minutes.

4. 4

   Smooth the dough on the body, head and ears with a small knife and bring it into shape if necessary. Stir the buttercream with milk a little thinner and spread the cake evenly. Carefully press 100 g grated coconut against the buttercream and chill for about 20 minutes. Arrange the cake on a plate.

Nutrition Facts

KCAL
660 kcal

CARBS
63 g

FATS
43 g

PROTEINS
6 g