Coconut Bunny Butt Cake
INGREDIENTS
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2 large eggs plus 4 egg whites, at room temperature
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3/4 cup cream of coconut
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1/2 cup drained crushed pineapple
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2 teaspoons coconut extract
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1 teaspoon pure vanilla extract
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2 1/4 cups all-purpose flour, plus more for the bowl (see Cook's Note)
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1 cup sugar
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2 teaspoons baking powder
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1/2 teaspoon fine salt
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12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces, at room temperature, plus more for greasing bowl
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Coconut Buttercream:
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3 cups confectioners' sugar, sifted
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2 sticks unsalted butter, at room temperature
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1 to 2 tablespoons milk
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1 teaspoon vanilla extract
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1/2 teaspoon coconut extract
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Decoration:
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Thin pretzel sticks, for securing the cupcakes
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One 10-ounce bag sweetened shredded coconut
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8 drops green food coloring
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2 large round chocolate candies, such as Candy Melts
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6 chocolate chips
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Mini candy-coated chocolate eggs, for garnish
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5 dried apricots
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3 gummy leaf candies
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