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gluten free Easter bunny coconut cake

Gluten Free Easter Bunny Coconut Cake

Make this cute Easter bunny-shaped gluten free coconut cake to share with your family this Sunday. It's easy and delicious and is a perfect project to do with your kids!
Print Recipe
Keywordbunny, cakes, coconut cake, Easter, Gluten Free
Prep Time30 minutes
Cook Time40 minutes
Servings12 servings



  • 2⅓ cups (466 g) granulated sugar
  • 1 cup (240 ml) canola or vegetable oil
  • 4 large eggs, at room temperature
  • ¾ cup (170 g) sour cream
  • 1 tbsp vanilla extract or vanilla bean paste
  • cups plus 2 tbsp (333 g) Kim's gluten free flour blend or your favorite blend with xanthan gum
  • tsp baking powder
  • 1 tsp kosher salt
  • 1 cup (240 ml) whole milk, at room temperature


  • ½ cup plus 2 tbsp (88 g) Kim's xanthan gum free flour blend
  • 2 cups (480 ml) whole milk
  • 2 cups (400 g) granulated sugar
  • 1 lb (4 sticks or 452 g) butter, at room temperature
  • 1 tbsp vanilla extract


  • cups (360 ml) water
  • 1 tbsp sugar
  • ¾ cup (45 g) sweetened shredded coconut


  • 2 cups (120 g) sweetened shredded coconut
  • sprinkles, as desired
  • 2 chocolate chips for eyes



  • Preheat the oven to 350° F. Grease and flour a 9-inch round and an 8-inch round baking pan or spray with nonstick cooking spray. Set aside.
  • In a large bowl, beat oil, eggs, and sugar until well combined. Add sour cream and vanilla and blend well.
  • In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding flour mixture with milk in two additions, beating just until combined. Don't overmix.
  • Pour cake batter into prepared pans, about ¾ full. Bake for about 40-45 minutes, or until cake springs back when lightly touched, or toothpick inserted into center comes out clean.
  • Place cakes in pans on wire rack to cool for 15 minutes, and then remove from pans and allow to cool completely before frosting and decorating.


  • In a small saucepan, combine flour blend with milk and whisk. Place over medium heat and continue to whisk until mixture begins to bubble and thicken, about 5 minutes. Remove from the heat and pour into sieve set over a medium bowl. Press through to remove any lumps. Place plastic wrap directly on the surface of the mixture and refrigerate until cool.
  • In the bowl of a stand mixer or with a handheld mixer, beat flour mixture to loosen it up. Slowly add granulated sugar and beat for about 2 minutes or until fluffy. Add butter and continue to beat until smooth, fluffy, and light, about 5 minutes. It may look curdled at first, but will come together with continued beating. Add vanilla extract and mix to incorporate.


  • Place the coconut in a medium bowl.
  • In a small saucepan, combine the water and sugar and bring to a boil. Pour over the coconut and allow to steep for at least 30 minutes and up to 4 hours.
  • Pour the coconut mixture through a sieve set over a small saucepan and bring the liquid back to a boil. Allow the syrup to reduce slightly, about 5 minutes. Let cool before brushing onto cakes.


  • Cut sides off of the 8-inch cake layer as if there were imaginary tennis ball lines to create ears. Middle section will become bowtie. Set 9-inch round in the middle of a large serving platter and place ears on top and bowtie along the bottom. Frost cakes, adding a little extra frosting where the cakes connect to "glue" them together.
  • Cover with sweetened shredded coconut and sprinkles as desired. Serve at room temperature.