To make the batter: In a large mixing bowl add the canola oil, cane sugar, heavy cream, almond extract and eggs. Mix on low using a hand mixer until combined.

Add the cake flour, Dutch cocoa powder, baking powder, and salt.

Mix on low until combined into a smooth cake batter.

Transfer the batter to the prepared baking pans, each will weigh about 250 grams.

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, milk, and vanilla extract. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy. Scrape down sides of bowl and mix again until cohesive.

Add a small dollop of frosting onto your cake spinner (or cake round if using). Place the first cake layer bottom side down. Spread about one-third of the frosting on top evenly.

Top with the second cake layer, bottom side up and add another one-third of the frosting and spread it out evenly.

Top with the last cake layer, bottom side up. Add a small amount of frosting on top to crumb coat the top.

Add the remaining frosting into a piping bag. Pipe frosting around the cake to add extra into the frosting layers. Then, add the remaining frosting on top.

Using a bench scraper, scrape the frosting off the cake for a semi-naked cake look. Smooth the top of the cake using a cake spatula.

Add the chocolate bunny on top (you can add some frosting to the bottom of the bunny to help it stick).

Add some coconut around the bunny and place the chocolate eggs on top. You can leave some wrapped or unwrap them as well.