beaten pineapple within the batter offers this cake a dense pound cake-like texture, that is helpful while anchoring the cupcakes and decorating. The desserts and cupcakes may be made a day ahead and wrapped in plastic wrap. do not worry if you're frosting activity does not appearance ideal -- protecting the cake with coconut hides every flaw.
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INGREDIENTS
Cake :
- ¾ cup cream of coconut
- ½ cup drained crushed pineapple
- 12 Tbsp (1 1/2 sticks) unsalted butter, cut into pieces, at room temperature, plus more for greasing bowl
- 2 large eggs + 4 egg whites, at room temperature
- 2 tsp coconut extract
- 1 tsp pure vanilla extract
- 2 ¼ cups all-purpose flour, plus more for the bowl (see note)
- 1 cup sugar
- ½ tsp fine salt
- 2 tsp baking powder
Coconut Buttercream :
- 1 tsp vanilla extract
- ½ tsp coconut extract
- 3 cups confectioners' sugar, sifted
- 1 - 2 Tbsp milk
- 2 sticks unsalted butter, at room temperature
Decoration :
- 5 dried apricots
- 3 gummy leaf candies
- 2 large round chocolate candies, such as Candy Melts
- 8 drops green food coloring
- 6 chocolate chips
- Thin pretzel sticks, for securing the cupcakes
- 1 (10-oz) bag sweetened shredded coconut
- Mini candy-coated chocolate eggs, for garnish
Cake :
- Preheat the oven to 325ºF. Butter and flour an 8-inch (1 half quart) ovenproof metal bowl. Line 4 muffin cups with paper liners.
- Whisk the eggs and egg whites in a big bowl. Whisk in the cream of coconut, pineapple, coconut extract and vanilla extract until blended. Whisk together the flour, sugar, baking powder and salt in another massive bowl. Beat inside the butter, one piece at a time, with an electric mixer on low pace till the mixture resembles coarse meal. add 1/2 the egg combination and beat on high till fluffy, 1 to 2 mins. Beat in the final egg combination till combined, scraping down the sides of the bowl as wished. Fill the muffin cups every 2/3 complete, then pour the last batter into the organized bowl. Bake till a cake tester inserted within the middle of every cake comes out smooth, 18 to 20 mins for the cupcakes and 1 hour 30 minutes to 1 hour forty mins for the bowl. do away with the cakes to a twine rack and permit cool of their pans for 15 minutes, then turn them out and permit cool completely.
Coconut Buttercream :
- Beat the confectioners' sugar and butter together with an electric powered mixer on low velocity until well mixed, then beat on high velocity until mild and fluffy, 1 to 2 mins. Beat in 1 tablespoon of the milk and the vanilla and coconut extracts until mild and spreadable, 2 to three mins more, adding up to at least one tablespoon more milk if the frosting is just too stiff.
- With a serrated knife, trim the flat backside of the bowl-fashioned cake so it lies flat on a plate, rounded-facet up, and frost with a layer of buttercream. take away the wrappers from the cupcakes and anchor 2 of them with a pretzel stick every at the base of the cake to make the bunny's ft (depart approximately 1 half of inches between the feet). cut the 1/3 cupcake in 1/2 from pinnacle to backside. With pretzel sticks, connect the cupcake halves to the top of the feet, with the reduce-side facing down and the rounded ends located to be the heels of the toes. attach the final cupcake with a pretzel keep on with the decrease half of the top of the cake to make a tail. Frost the cupcakes with the remaining frosting. Wipe away any frosting that has smeared on the cake plate.
Decoration :
- Pat approximately 1 half cups shredded coconut everywhere in the cake. put the final coconut in a large zip-top plastic bag. blend the inexperienced food coloring with 2 teaspoons water and add to the bag. Toss and rubdown the coconut till it's far uniformly inexperienced in shade. Press the chocolate chocolates into the bottoms of the bunny toes with the larger sweet at the top and the smaller ones underneath in order that they resemble the pads of the feet. spread the inexperienced coconut everywhere in the cake plate to make grass and enhance with sweet eggs. Flatten the apricots with a rolling pin and roll into carrot shapes. cut the leaves in half crosswise and use scissors to snip them to resemble carrot tops. Insert the carrot tops into the wider end of the apricot carrots and set up them in the grass around the bunny.
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