Preheat oven to 350 degrees F.

Line 3 muffin cups with paper liners and coat a 9-inch cake pan with cooking spray. Set aside.

In a large bowl, whisk all-purpose flour, baking soda, salt, and baking powder.

In another medium bowl, using an electric mixer, beat together granulated sugar and coconut oil until light and creamy. Add eggs, one at a time, and beat on low speed, just until combined.

Add lemon zest and juice and beat on low-meedium speed until combined.

With the mixer on low, add the dry ingredients to the egg mixture, alternating with buttercream and finishing with the fliur mixture. Scrape the sides and bottom of the bowl as needed.

Transfer the mixture into the prepared muffin cups, filling them half way and also add the rest of the batter to the prepared cake pan.

Place the cake pan in 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 and cake layer cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.

Combine all the ingredieents in a mixing bowl and beat with an electric mixer until smooth. Cover the cake leaving some for the tail and paws.

Halve the cake vertically.

Frost the top of one half and placce the other half on top. Stand the layers upright on their cut end, oval side up.

Trim the cupcakes, then using toothpicks attach one, to the top center of the cake for the bunny tail. And two on each end of the bottom of the cake as paws.

Use more frosting to cover the paws and tail. Cover the cake with shredded coconut.

Press a strawberry slice and three blueberries into each cupcake-paw to create the bunny's feet.

Reefrigerate the cake for 2-3 hours before slicing and serving.