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Mini Bunny Cakes

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Spring is in the air, and what better way to celebrate the season of renewal than with adorable and delicious mini bunny cakes? Whether you’re planning an Easter gathering, a spring-themed party, or simply want to bring a smile to your loved ones’ faces, these cakes are a perfect choice.

With a moist and flavorful coconut base, these miniature bunny cakes are not only a treat for the eyes but also a joy to eat. So, let’s hop into the kitchen and start baking these charming little bundt cakes.

Several small bunny cakes on a bed of green coconut.

Here is Why You Will Love This Recipe for Mini Bunny Cakes

  • Ease of Preparation: Despite their impressive appearance, these cakes are surprisingly easy to make.
  • Flavorful and Moist: These small cakes are rich, moist, and bursting with tropical flavor.
  • Versatile for Any Occasion: Perfect for Easter, spring celebrations, or any event that calls for a touch of whimsy and joy.
  • Customizable: With options for decorations and frosting variations, you can easily personalize these cakes to suit your taste.

You may also like our coconut cake roll, our coconut layer cake, or our coconut bundt cake.

Four mini Easter bunny cakes on a bed of green coconut.

The Easter Cake Ingredients

Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.

  • Pantry: All-purpose flour, Granulated sugar, Powdered sugar, Baking powder, Salt, Shredded coconut and extract, Vanilla extract.
  • Condiments:Full-fat coconut milk.
  • Fats: Coconut oil, Butter.
  • Other:Eggs

How to Make Miniature Bunny Cakes

Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

Making the batter for a bunny cake mold recipe.
  1. Preheat your oven and prepare your mini Easter bunny cakelet pan.
  2. Whisk together the dry ingredients.
  3. Cream the sugar with oil and butter, then incorporate the eggs and extracts.
  4. Alternately add dry ingredients and milk to the creamed mixture, then fold in shredded coconut.
  5. Pour the batter into the rabbit cake mold. There will be enough left for a couple of cupcakes. Bake, cool, and then invert to release the mini cakes.
  6. Mix the glaze together and drizzle over the Easter cakes. 
Cutting extra cake off small bunny cakes.

I added some food coloring to some of the glaze and painted the ears pink and eyes blue. You could also use traditional buttercream frosting to pipe a cute swirl on the tail or use a grass tip to give the look of fur. 


  • Chocolate Chip: Fold in a cup of mini chocolate chips for a chocolatey twist.
  • Lemon Zest: Add the zest of one lemon to the batter for a citrusy note.
  • Carrot : Fold in half a cup of shredded carrots.

If you don’t want to make cake batter from scratch, these little bunny cake pans work well with a box cake mix but pound cake mix works best. 

Mini bunny cakelets cooling on a rack.

Tips for Success

  • Ensure your cake molds are well-greased and floured to make removing the cakes easier.
  • Use room temperature eggs and butter for a smoother batter.
  • Get creative with icing, colored sprinkles, or edible flowers for decorating your mini bunny bundt cakes.
  • You will get six bunny cakes and have enough batter left over for about 1 to 2 cupcakes. If you don’t have any batter left over, make sure you place a baking sheet under the the bunnies as they bake just in case the excess overflows. 


Store the cakes in an airtight container at room temperature for up to 3 days, or freeze them for up to a month. Thaw and decorate before serving.

These baby bunny cakelets are a charming addition to Easter, infusing your celebration with a dash of whimsy. Easy to bake and irresistibly cute, these little bunnies promise to captivate guests of all ages. Happy baking, and here’s to an Easter filled with joy, new beginnings, and delectable treats!

Mini easter bunny cake on a counter.

King Arthur baby bunny cake pan.

Baby Bunny Cake Pan

Cast aluminum pan offers superior baking performance, and nonstick surface means clean release and easy cleaning.

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A small easter bunny cake on a plate.

Mini Coconut Bunny Cakes

These Mini Bunny Bundt Cakes are tender, moist coconut bundt cakes covered in a velvety coconut icing. Perfect for Easter, they're here to hop onto your holiday table, serving up a double dose of whimsy and elegance.
5 from 8 votes
Print Pin Save
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Servings: 6 miniature bunny cakes
Calories: 391kcal
Author: Dahn Boquist


  • 1-½ cups all purpose flour 180 grams
  • 1-½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1-⅓ cups granulated sugar 266 grams
  • cup melted coconut oil 75 grams
  • ¼ cup butter softe ned (57 grams)
  • 3 eggs room temperature
  • 1-½ teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • cup full fat coconut milk (160 grams)
  • 1-¼ cups sweetened shredded coconut

Coconut Icing

  • 1 cup powdered sugar 113 grams
  • ½ teaspoons coconut extract
  • ½ teaspoon vanilla extract
  • pinch of salt
  • 3 to 5 tablespoons coconut milk


  • Preheat the oven to 350°F. Grease and flour the mini bunny cake pan or use a baking spray that contains flour. Make sure you grease all the nooks and crannies.
  • Whisk the flour, baking powder, and salt together in a small bowl and set aside. 
  • Combine the sugar, coconut oil, and butter in a large mixing bowl. Beat on medium high speed for 3 to 5 minutes until light in color and well combined. 
  • Add the eggs, one at a time, beating well between each addition. Beat in the coconut extract and vanilla extract. 
  • Add half of the flour mixture and beat just until combined. Beat in the coconut milk then fold in the rest of the flour mixture. Fold in the shredded coconut. 
  • Pour the batter into the cake pan, filling each mold a little more than ¾ full. You should have enough batter left over for 1 to 2 cupcakes. Place the cakelette pan on a baking sheet just in case the batter overflows if you fill the forms a bit too much.
  • Bake 25 to 30 minutes or until a toothpick comes out clean. Cool in the pan for 8 to 10 minutes. If any of the batter mounded over the top of the cake forms, use a serrated knife to level it off.  Invert the pan on a rack to cool completely. I find the pan will release easier if it sits for 5 minutes before lifting it off the cake forms. 

Coconut Icing

  • Combine the powdered sugar, coconut extract, vanilla extract, and a pinch of salt in a small bowl. Stir in 3 tablespoons of coconut milk until smooth. Add additional milk until you reach your desired consistency.
  • If you want to add color to the icing, color a few tablespoons of icing with a couple of drops of food coloring. I used
    bubblegum pink for the ears and blue for the eyes.

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Serving: 1serving | Calories: 391kcal | Carbohydrates: 35g | Protein: 4g | Fat: 27g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Cholesterol: 97mg | Sodium: 377mg | Fiber: 1g | Sugar: 26g

Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandchildren or exploring the beautiful Pacific Northwest.

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Recipe Rating


Friday 16th of February 2024

These are super cute and bet they are very tasty too, Dahn.

Dahn Boquist

Friday 16th of February 2024

Thanks Angie! They are so good ;)

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