Coconut Bunny Butt Cake

Name: Coconut Bunny Butt Cake
Ingredients: 2 large eggs plus 4 egg whites, at room temperature; 3/4 cup cream of coconut; 1/2 cup drained crushed pineapple; 2 teaspoons coconut extract; 1 teaspoon pure vanilla extract; 2 1/4 cups all-purpose flour, plus more for the bowl (see Cook's Note); 1 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon fine salt; 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces, at room temperature, plus more for greasing bowl; 3 cups confectioners' sugar, sifted; 2 sticks unsalted butter, at room temperature; 1 to 2 tablespoons milk; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract; Thin pretzel sticks, for securing the cupcakes; One 10-ounce bag sweetened shredded coconut; 8 drops green food coloring; 2 large round chocolate candies, such as Candy Melts; 6 chocolate chips; Mini candy-coated chocolate eggs, for garnish; 5 dried apricots; 3 gummy leaf candies