Preheat your oven to 350°F (175°C). Grease two 7-inch and one 8-inch round cake pans. Line the bottoms with baking paper.

In a large bowl, beat the softened butter and sugar until smooth and creamy. Add eggs one at a time, mixing well after each one.

Add in the flour, baking powder, and salt. Stir until the batter is smooth.

Pour the batter into your pans. Bake the 7-inch cakes for about 28 minutes, and the 8-inch cake for around 33 minutes. Use a toothpick to check if they’re done.

Let the cakes cool in the pans for a few minutes. Then turn them out onto a wire rack and let them cool fully.

To make the buttercream, mix the butter, lemon juice, and confectioners’ sugar until fluffy and spreadable.

Toast two-thirds of the shredded coconut in a dry pan until it turns golden. Leave the rest plain.

Once the cakes are cool, cut one 7-inch cake to make the bunny’s ears, paw, and tail. Use the 8-inch cake for the body and the second 7-inch cake for the head.

Place the cake pieces on a tray in the shape of a bunny. Use a bit of buttercream to hold them in place.

Cover the whole bunny with buttercream. Sprinkle the toasted coconut over the body, ears, and paw. Use the plain coconut for the tail, tummy, and inner ears.

Add jellybeans or chocolates for the eyes and nose. Cut licorice into thin strips for whiskers.