Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans and one heart-shaped cake pan (for the bunny ears). Prepare the cake batter according to the instructions on the cake mix boxes (or your homemade cake recipe) and add the vanilla extract for extra flavor.

Bake the Cake: Pour the batter into the round cake pans and the heart-shaped pan. Bake according to the package instructions or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool completely on a wire rack.

Make the Frosting: While the cakes cool, prepare the frosting. In a large bowl, beat together the softened butter and powdered sugar until smooth. Add the vanilla extract and gradually add heavy cream or milk to reach a smooth, spreadable consistency.

Assemble the Bunny Cake: Once the cakes have cooled, carefully remove them from the pans. Place one round cake on a serving platter to form the bunny’s head. Cut the second round cake in half and place the two halves at the top of the first cake to form the bunny’s ears. Use the heart-shaped cake to make the inner part of the ears, positioning it upside down to create the ear shape.

Frost the Cake: Frost the entire bunny cake with the white buttercream frosting, making sure to cover the ears and head evenly.

Add the Coconut Fur: Once the cake is frosted, gently press the shredded coconut onto the surface of the cake to create the “fur” effect. You can use your fingers to lightly press the coconut onto the frosting to ensure it sticks.

Decorate the Bunny’s Face: Use pink jelly beans for the nose and eyes. You can use black food coloring to pipe on whiskers and other facial features. For the ears, add a little bit of pink frosting inside the ears to create the inner ear detail. You can also add mini marshmallows as a fluffy tail at the back of the bunny.

Serve and Enjoy: Once decorated, your Easter Bunny Cake is ready to be served! Enjoy with friends and family as a fun holiday dessert.