Tasty and easy Easter Bunny Cake recipe

Heat the fresh cream in a saucepan. Put the white chocolate into pieces in a bowl, then pour the hot cream over it and mix until the mixture is smooth.

Take two tablespoons of this ganache and colour it pink. Put the two ganaches in the fridge for at least 4 hours.

Mix the eggs with the sugar, then add the flour.

Melt the chocolate with the butter, then add it to the previous mixture. Mix well and divide the preparation into two equal parts.

Now pour the preparations into buttered moulds of the same size and bake for 20 minutes at 180°. Let cool.

Place one of the two bases on a worktop. Cut the other one to make the two ears and the bow tie.

Arrange everything on the serving plate to form your rabbit.

Sprinkle the rabbit's head and ears with grated coconut for a fur effect. Also, pass the coconut on the edges of the cake.

Draw the pink part of the ears and the nose with a piping bag. Use the coloured ganache.

Break the Mikado in 2 and place them under the nose to form a moustache. Then, use two brown smarties to create the eyes.

Glue the smarties, one at a time, trying to create a coloured bow tie.

The bunny cake is ready. Enjoy!