Easter Bunny Tail Cake

Ingredients:

Cake

• 2 large eggs + 4 whites, room temperature
• 3/4 cup coconut cream
• 0.5 cups canned pineapple chunks, drained
• 2 tsp coconut extract
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour, plus extra for dusting the bowl
• 1 cup of sugar
• 2 tsp baking powder
• 0.5 tsp fine salt
• 165g butter, cut into pieces, room temperature, plus extra for greasing the bowl

Coconut butter cream

• 3 cups sifted powdered sugar
• 220 g butter, room temperature
• 1-2 tablespoons of milk
• 1 tsp vanilla extract
• 0.5 tsp coconut extract

Decorating

• 280 g sweet coconut flakes
• 8 drops of green food coloring
• 2 large Candy Melts*
• 6 chocolate chips
• Chocolate mini eggs in sugar glaze, for decoration
• 5 dried apricots
• 3 leaf-shaped gummy candies
• Thin straws to hold cupcakes together
• Special equipment: 20 cm (1.5 liter) diameter metal heatproof bowl; metal muffin tin and paper liners

Preparation:

1. Preheat oven to 160°C. Grease and flour a 20cm ovenproof metal bowl. Line four muffin cups with paper liners.
2. In a large bowl, whisk together the eggs and egg whites. Stir in the coconut cream, pineapple, coconut extract, and vanilla extract. In another bowl, combine the flour, sugar, baking powder, and salt. Beat in the butter, one piece at a time, with a mixer on low speed, until the mixture resembles coarse grains. Add half the egg mixture and beat on high until fluffy, 1-2 minutes. Then fold in the remaining egg mixture, scraping down the sides of the bowl as needed. Fill the cupcake liners two-thirds full with the batter, then spoon the remaining batter into the prepared bowl.
3. Bake until a tester inserted into the center of each cupcake comes out clean, 18 to 20 minutes for cupcakes and 1 hour 30 minutes to 1 hour 40 minutes for the large cakes. Transfer the cakes to a wire rack and cool in the pans for 15 minutes, then remove them to a wire rack and cool completely.
4. Coconut butter creamUsing an electric mixer, beat the powdered sugar and butter on low speed until combined, then beat on high speed until light and fluffy, 1 to 2 minutes. Stir in 1 tablespoon milk and the vanilla and coconut extracts and beat for another 2 to 3 minutes until creamy, adding up to 1 more tablespoon of milk if the cream is too thick.
5. Using a serrated knife, trim the surface of the dome cake so it sits flat on the plate, rounded side up, and cover with a layer of buttercream. Remove the paper from the cupcakes and attach two of them to the base of the larger cake using straws to make the bunny's feet (leave about 4 cm between the feet). Slice the third cupcake in half from top to bottom.
6. Using a straw, attach the cupcake halves to the top of the feet, cut side down, so the rounded sides form the bunny's heels. Attach the last cupcake with a straw to the bottom half of the cake topper to create a tail. Cover the cupcakes with the remaining frosting. Wipe off any frosting that spills onto the cake plate.
7. Sprinkle about 1.5 cups of coconut flakes over the entire cake. Transfer the remaining coconut flakes to a large zip-lock plastic bag. Mix green food coloring with 2 teaspoons of water and add to the bag. Stir the coconut flakes until they are evenly colored green. Press chocolate candies onto the bottom of the bunny feet, with the larger candies facing up and the smaller ones facing down to resemble the pads of the feet.
8. Sprinkle green shavings on a plate around the cake to create grass and decorate with colorful mini eggs. Flatten the dried apricots with a rolling pin and shape them into carrots. Cut the marmalade leaves in half crosswise and trim the carrot tops with scissors. Insert the sprigs into the wider end of the apricot carrot and arrange them in the grass around the bunny.