Amazing Easter cake in the shape of a rabbit bouncing in a hole, will captivate your guests with its lovely look and coconut taste. Cake assembled from a domed cake baked in a bowl to the rounded back of the rabbit, and cupcakes, which will become paws and tail. Chopped pineapple mixed in the dough gives the cake dense texture like a pound cupcake to make cupcakes better attached to the cake with sweet or salty straws. You can bake cakes with cupcakes in advance in a day, wrap them in a film and put in the refrigerator. This will make the texture even wetter and more appetizing. After assembly, the cake is smeared with airy butter cream and sprinkled with coconut. And around the rabbit hole Arrange weed from green coconut flakes and decorate it мини-морковками и крашеными яйцами. 
Time: 4 час. 55 minutes Difficulty: medium Servings: 10 – 12 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Korzh
- 2 large eggs + 4 protein, room temperature
- 3/4 Art. coconut cream
- 0.5 tbsp. canned pineapple slices, no liquid
- 2 tsp coconut extract
- 1 tsp vanilla extract
- 2 and 1/4 Art. premium flour + extra to sprinkle a bowl
- 1 tbsp. Sahara
- 2 tsp baking powder
- 0.5 tsp fine salt
- 165 gr. sliced butter, room temperature + optional to grease the bowl
Coconut Oil Cream
- 3 tbsp. powdered sugar
- 220 gr butter, room temperature
- 1-2 tbsp. l milk
- 1 tsp vanilla extract
- 0.5 tsp coconut extract
Dressing
- 280 gr sweet coconut flakes
- 8 drops of green food coloring
- 2 large Candy Melts * chocolates
- 6 chocolate granules
- Chocolate mini eggs in sugar icing, for decoration
- 5 pieces. dried apricots
- 3 marmalade leaf candies
- Thin straws to hold together cupcakes
- Special equipment: metal heat resistant a bowl with a diameter of 20 cm (1.5 l.); metal mold for muffins and paper liners
Recipes with similar ingredients: premium flour, chocolate chips (granules), coconut, coconut cream, sugar powder, milk, cream, eggs, Pineapple, dried apricots, salted straws, marmalade
Recipe preparation:
- Preheat the oven to 160 ° C. Lubricate with butter and sprinkle with flour a heat-resistant metal bowl with a diameter of 20 cm. Lay out paper tins in 4 cells for muffins.
- Beat eggs and egg whites in a large bowl. Mix coconut cream, pineapple, coconut and vanilla extract. Mix in another bowl of flour, sugar, baking powder and salt. Mix one piece at a time butter, whisking with a mixer at low speed until the mixture will become like a coarse grits. Add half the egg mixture and beat to maximum until lush, 1-2 minutes. Then mix in the remaining egg mixture, scraping as necessary the dough from the sides of the bowl. Fill two cupcake forms with dough thirds, then put the remaining dough in a prepared bowl.
- Bake until a tester inserted in the center of each cupcake will not come out clean, 18-20 minutes for cupcakes and from 1 hour 30 minutes to 1 hour 40 minutes for a large cake. Transfer the cakes to the wire rack and cool without removing from the mold for 15 minutes, then put on grill and cool completely.
- Coconut Oil Cream: Electric Mixer On at low speed, beat the powdered sugar until the ingredients do not mix, then beat at high speed until receiving light and magnificent mass, 1-2 minutes. Stir in 1 tbsp. l milk and vanilla and coconut extract and beat another 2-3 minutes until cream consistency, adding an additional up to 1 tbsp. l milk if the cream is too thick.
- With a serrated knife, cut off the surface of the domed cake so that he lies flat on a plate with the rounded side up, and cover with a layer of butter cream. Peel the paper from the cupcakes and attach 2 of them with strips to the base of the big cake to make the rabbit’s paws (leave between the paws a distance of about 4 cm.). Cut the third cupcake in half from top to bottom.
- Attach the cupcake halves to the upper part of the sticks, cut down so that the rounded sides are the heels of the rabbit. Attach the last cupcake with a straw to the bottom half tops of the cake to make a ponytail. Cover the cupcakes with the rest cream. Wipe off the cream on the cake dish.
- Sprinkle about 1.5 tbsp. coconut flakes all over the cake. Pour the remaining shavings into a large plastic bag with ziplock. Mix green food coloring with 2 tsp. water and add to the package. Stir the chips until they are evenly distributed. it will turn green. Squeeze the chocolates at the bottom pieces of rabbit legs so that the big sweets are at the top, and granules – from the bottom and looked like pads on the feet.
- Pour the green chips into the dish around the cake to get grass, and decorate it with colored mini-eggs. Flatten dried apricots with a rolling pin and give it the shape of a carrot. Cut marmalade leaves across in half and with scissors cut carrot tops. Insert the branches into the wider end of the apricot carrot and lay them in the grass around the rabbit.
