John Myers
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Carrot and Coconut Bunny
The perfect carrot and coconut bunny recipe with a picture and simple step-by-step instructions.
For the dough
- 200 g Carrots
- 5 Eggs
- 120 g Butter or margarine
- 120 g Sugar
- 150 g Flour
- 1 tsp Baking powder
- 100 g Ground almonds
- 1 pinch Salt
For the buttercream
- 125 g Soft butter
- 200 g Sifted powdered sugar
- 2 tbsp Lemon juice
For decoration
- 150 g Desiccated coconut
- Food color red
- Smarties / Jelly Bean / sugar decorations or similar
- Peel the carrots and grate into small sticks. Mix the egg yolks, softened butter and sugar with the hand mixer until frothy. Mix in the flour, baking powder, almonds, salt and the grated carrots. Beat egg whites until stiff and fold in.
- Pour the dough into a parchment-lined or well-greased tin and 3 muffin tins (for the feet and tail). Bake the cakes in a preheated oven at 180 ° for about 30-45 minutes. (Muffins are of course done sooner).
The buttercream
- Beat the softened butter with the hand mixer for about 5 minutes until frothy. Fold in the sifted powdered sugar in portions and mix in the lemon juice.
- Brush the cake all over with the buttercream. Mix the desiccated coconut with the food coloring (Caution: only add the food coloring in portions, as you don’t need a lot of it and you will quickly have a red rabbit: D). Now sprinkle the coconut flakes on the cake and the muffins and press them down a little. Either “glue” the feet and the tail with the help of the buttercream or pin them with a chopstick. Then you can decorate the bunny with sugar decorations, smarties or something similar.
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