Bunny cake

Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 20cm round cake pan. Line base and side with baking paper.

Using an electric mixer, beat butter and sugar until light and fluffy. Add egg. Beat until combined. Add 1/2 the coconut, flour and milk, stir until just combined. Add remaining coconut, flour and milk. Stir until just combined. Pour mixture into prepared pan. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes. Turn, top-side up, onto a wire rack to cool completely.

Make Buttercream Using electric mixer, beat butter until pale and fluffy (about 5 minutes). Gradually add icing sugar and milk, beating constantly until combined.

Using a serrated knife, cut cake in half to make 2 semi-circles. Spread 1 cake half with ¼ cup buttercream. Sandwich with remaining cake half and place, cut-side down, on a cake board. Cover cake and marshmallow puff with icing. Press marshmallow onto 1 end of cake to form a tail. Pat cake and marshmallow with coconut to coat all over.

Cut Clinkers in half crossways. Discard 1 pink piece. Push remaining pink piece of Clinker, cut-side up, into icing to form a nose on the front of cake. Lightly press remaining pieces of Clinker onto front of cake to form eyes. Use writing icing to form pupils. Thinly slice musk stick pieces lengthways. Lightly press 3 pieces on each side of the nose to form whiskers. Push fabric ears into top of cake (see notes). Arrange Easter eggs around bunny, if using. Serve.