Easter bunny slice

This brilliant Easter bunny slice recipe is exactly what you need to keep the stress low but the deliciousness high this Easter.

By Sarah Murphy
  • 10 mins preparation
  • 30 mins cooking
  • Serves 10
  • Print


  • 200 gram butter
  • 1/2 cup caster sugar
  • 1 egg
  • 1 1/2 cup plain flour, sifted
  • 1/3 cup desiccated coconut
  • 1/3 cup milk
  • 3 cup icing sugar
  • 2 tablespoon lemon juice
  • 20 gram butter, softened
  • 2 teaspoon cocoa
  • pink food colouring
  • 20 white chocolate melts, 10 halved
  • 1 tablespoon rainbow sprinkles


  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line a 20cm x 30cm lamington pan, extending paper at the long ends.
  • 2
    In a large bowl, cream butter and sugar, using an electric mixer, until light and fluffy. Beat in egg. Stir in flour, coconut and milk. Mix until well combined.
  • 3
    Press mixture evenly over base of prepared pan. Bake for 20-25 minutes or until golden and cooked through. Set aside to cool for 10 minutes. Cool completely.
  • 4
    ICING. In a heatproof bowl, over a saucepan of just- simmering water, combine icing sugar, juice and butter, stirring until smooth. Transfer 2 tablespoons icing into a small bowl and stir in cocoa. Transfer to a small snaplock bag. Tint remaining icing pink with a little food colouring. Spread over slice, reserving 2 teaspoons of the pink icing.
  • 5
    While icing is still setting, press in whole and halved melts to form rabbit outline. Dot on a little pink icing to form nose. Pipe on chocolate icing for eyes. Sprinkle slice with rainbow sprinkles. Chill for 20 minutes until firm. Cut into squares or rectangles.


  • This is perfect for a homemade Easter gift. Use cellophane bags to wrap each piece and seal with ribbon.

read more from