Bob's Red Mill Spring Into Baking

BOB’S RED MILL E-BOOK | 2020 SPRING INTO BAKING Bunny Cake MAKES: 8–12 SERVINGS • PREP TIME: 90 MINUTES COOK TIME: 25–30 MINUTES • PASSIVE TIME: 1 HOUR Add some flair to your table this spring with this adorable coconut Easter bunny cake. Ingredients: CAKE 6 Tbsp Butter, room temperature ¾ cup Granulated Sugar ½ cup Milk 3 Egg Whites 1 tsp Vanilla Extract 1½ cups Bob’s Red Mill® Unbleached White Fine Pastry Flour 1½ tsp Baking Powder ¼ tsp Salt FROSTING 4½ cups Powdered Sugar 1½ cups Butter, room temperature 1 tsp Vanilla Extract 2–3 Tbsp Whole Milk or Cream, if needed 3–4 cups Bob’s Red Mill® Shredded Coconut Instructions: CAKE 1. Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper or oil and flour pan well; set aside. 2. Cream butter and sugar until light and fluffy, 7–10 minutes. Meanwhile, combine milk, egg whites and vanilla extract in a small bowl and set aside. Sift together flour, baking powder and salt and set aside. 3. Add ⅓ of the flour mixture to the butter and briefly mix to combine, followed by ½ of the liquid. Continue to alternately add remaining flour and liquid and mix until combined, taking care not to overmix the batter. 4. Transfer batter to the prepared cake pan and spread to evenly fill pan and smooth top. Bake until set and a tested inserted in the center comes out clean, about 25–30 minutes. Let cool in pan for 10 minutes, then remove cake and let cool thoroughly on a rack for at least 1 hour. Meanwhile, prepare frosting. FROSTING 1. Combine powdered sugar and soft butter and mix on low for 1 minute to combine. 2. Increase speed to medium and mix until light and fluffy, 3–5 minutes. 3. Add vanilla extract and milk or cream (if needed to achieve a spreadable consistency) and mix until combined, about 1 minute more. Set aside frosting and coconut until ready to assemble cake. SEE NEXT PAGE FOR ASSEMBLY INSTRUCTIONS