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Coconut Sour Cream Easter Bunny Cake

Coconut Sour Cream Easter Bunny Cake
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 1/8 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon coconut extract
- 1/2 cup sour cream
- 1 1/2 cups flour
- 1/3 cup sweetened shredded coconut

Prep & Instructions:
Heat oven to 325˚F. Grease and flour bunny pan; set aside. In large bowl, on high speed, beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Add all remaining ingredients except flake coconut. Beat on medium speed, scraping bowl often, for 2 minutes. Fold in flake coconut. Pour batter into prepared pan 3⁄4 full, spreading batterevenly to completely fill ears and tail. Bake at 325˚F for 40-45 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan; invert onto cooling rack and cool completely. Decorate as desired or serve with whipped cream and fresh berries.
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