Easter bunny


  • 4.5 oz (125 g) butter
  • 4 oz (100 g) caster sugar
  • 2 eggs
  • 4.5 oz (125 g) self raising flour
  • 1/2 tsp bicarbonate of soda
  • 2 oz (50 g) desiccated (shredded) coconut
  • 4 oz (100 g) white icing and small sweets for decorating eyes and bunny's egg.


  1. Grease a bunny pan.
  2. In a large mixing bowl, cream together the butter and caster sugar until the mixture is light and fluffy.
  3. Gradually add the eggs, one at a time, beating well after each addition.
  4. Sieve the self raising flour, bicarbonate of soda and coconut into the creamed mixture and fold in gently, using a metal spoon.
  5. Spoon the mixture into the prepared cake pan and level the surface with the back of a spoon or a knife.
  6. Bake in a preheated oven, 180C/350F/Gas Mark 4, for 45 minutes until the cake is firm to the touch when pressed with a finger.
  7. Turn out on to a wire rack to cool completely.
  8. Decorate with the icing.

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