Bunny Butt Cake

1. To prepare cake: Position racks in the middle and upper third of oven. Preheat the oven to 350 degrees F. Line 3 (1/2-cup) muffin cups with paper liners. Coat a 9-inch cake pan with cooking spray.

2. Whisk all-purpose flour, whole-wheat flour, baking soda, salt and baking powder in a medium bowl.

3. Beat granulated sugar and butter (or coconut oil) in a large mixing bowl with an electric mixer on medium speed until creamy. Add eggs, one at a time, beating until well combined after each addition. Add lemon zest and juice; beat until combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with the dry ingredients and scraping the sides of the bowl as needed, until just combined.

4. Fill each prepared muffin cup halfway with the batter, then add the remaining batter to the prepared cake pan. Place the cake on the center rack in the oven and the cupcakes on a rack above it. Bake until a toothpick inserted into the center comes out clean, about 20 minutes for the cupcakes and 30 minutes for the cake. Let the cupcakes cool in the pan for 5 minutes, then transfer to a rack to cool completely. Let the cake cool in the pan for 15 minutes, then transfer to a rack to cool completely.

5. Meanwhile, prepare frosting: Combine cream cheese, confectioners' sugar and vanilla in a mixing bowl. Beat with an electric mixer until smooth.

6. To assemble and decorate cake: Halve the cake vertically. Frost the top of one half and set the other half on top. Stand the layers upright on their cut end. Trim 1/2 inch from the bottom of one of the cupcakes, then use a toothpick to attach it, cut-side down, to the top center of the cake for the bunny tail. Use more frosting to cover the cake and cupcake. Sprinkle with shredded coconut.

7. Frost the two remaining cupcakes. Use toothpicks to attach them to the bottom of the cake. Press a strawberry slice and three blueberries into each cupcake to create feet.

Tips

To make ahead: Refrigerate cake for up to 2 days.