Want to know how to make an Easter Bunny coconut cake that is gluten free?

You’ve come to the right place!

Gluten Free Easter Bunny Cake with Shredded Coconut

This Gluten Free Bunny Cake will make your Easter one to treasure for a very long time.

I’ve always looked forward to Easter, even when not living in wind whipped Nebraska, Pennsylvania, Missouri, or Ohio (actually in Florida we are kind of grateful about now because it is actually kind of cool!).  The sun starts coming out a bit more, one hears more chirping and happy sounds, there are all sorts of blossoms, and those of us who can be affected by some rather unseasonable whether can start getting a bit more Vitamin D!

But honestly, there was one Easter season that was particularly gruesome in which I was living in northeast Pennsylvania.

You see, I had already been dealing with my chronic illness for some time when I had been slammed from behind by some German tourists who didn’t quite see the car stopped ahead of us.  With back problems already, I was exceedingly foolish to not follow through with my physical therapy.  Trying to survive on a  gluten and carb filled diet while I was in seminary, my health got worse and worse. And the death-defying pain seemed to ratchet up every day until I almost gave up hope completely.

When you start having different systems of your body fail, you know you are in trouble.  And my nervous system started to take down my endocrine system and days became very, very black.

Well, thank God I made it. And partly because of switching over to a gluten free, low carbohydrate diet and DETOXING. Yes, it took some time to put together the pieces, and to tell you the truth, I wouldn’t have made it any further than the next fall if it weren’t for a fellow seminarian taking me on a pilgrimage to Lourdes.

Fast forward to today, when here at Coconut Country Living have been able to help thousands who are gluten free and shooting for their own health goals.  I know for those of us recovering, things can be bleak at times.  But it’s hard not to be happy when you remember what Easter really means.  So whether you be convalescing or staying ahead of the game with your health goals, we at CCL wish you a Happy Easter and hope your Easter Day brings you gladness that you can share with your family as you share this delicious cake!

Check out our recipe below. I’m sure you will love it and have it make your Easter the most memorable ever. I look forward to your comments.

Best of Health,

Michael

Ingredients

 

1 stick of organic butter, softened

1 1/2 cups low glycemic honey

9 extra-large eggs, room temperature (yes it’s a lot but hey, it’s a non gluten recipe and eggs are good for you!)

1 1/2 teaspoons real vanilla extract

2 1/2 cups coconut flour

1 teaspoon GMO- and aluminum free- baking powder

2 teaspoon baking soda

1/2 teaspoon fine Himalayan pink salt

1 cup organic whole milk

Total 3 ¼ cups (8 oz or 1 package) unsweetened shredded coconut

(1 cup of this is included in the final topping)

Parchment paper to cover baking sheets

2 cups Homemade Coconut Cream Cheese Frosting (or whole fat thick vanilla yogurt)

Procedures

  1. Preheat your oven to 325 degrees.
  2. In a mixer fitted with a paddle attachment, cream together your butter and honey and then add eggs and vanilla and continue to blend until it is somewhat creamy.
  3. Mix together flour, baking powder, soda, salt and coconut and add it to the butter mixture a little at a time as you alternate with the milk.
  4. End with slowly adding the coconut flour to your new coconut mixture.  Do not over mix.
  5. Line your baking pans (preferably 8 inch diameter springform baking pans) with parchment paper and cut it to fit.
  6. Bake your cake for 30-35 minutes (cupcakes for 15 minutes).
  7. Let it cool well (even if it takes a couple of hours) and pop out the cake carefully from the pan (unlatch the springform pan) so it doesn’t break
  8. Cut the cake in half so you have two semicircles
  9. Put a smear of frosting (the cream cheese icing) on the cake piece’s bases to help the cake stick while you work as you use frosting to act as glue to fuse the semicircles together to form the back of your bunny.
  10. Cut a notch out of the top to form the head (see picture by click on link below).  Use part of the that scrap to create a little tail for your bunny.
  11. Cover the bunny with the icing.  You may need to put it in the refrigerator then add a second coat if you like lots of icing.
  12. Create the little ears by cutting long triangular shavings from a long triangular turnip and even paint the inside of the ears red with some beet or strawberry juice!
  13. Add a little pink nose the same way and add some thin celery strings on each side for whiskers if you like.
  14. Take some pictures before you enjoy!

Source: Easter Bunny Cake | Continuing Granny’s Tradition | Coconut Cake

P.S. If you have issues with any of the ingredients, let us know!

We actually are making it super easy not to just stock up, but you can make your Spring Bunny relatively soon with our coconut flour and shredded coconut that is now on sale.  Just visit the Coconut Country Living store on Amazon.com and you will find our Cookoo for Coconut shredded coconut flour and shredded coconut are on sale for 30-50% off our competitors’ pricing. If you order both today you’ll get our Great Coconut Flour Recipes, Savory and Sweet, and our Shredded Coconut Recipes, a Panoply of Delight (which shows how to make the gluten free Easter Bunny cake)  FREE! So jump on this before this bunny hops away! (we have limited stock of our shredded coconut).

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