Easter Bunny Cake

By srumbel

This adorable bunny cake is pretty easy to make. My little granddaughters did all of the decorating themselves in less than 30 minutes. After baking, I cut the layers in half and stood them up on the cut side after they added some frosting. Then I cut the notches and let them go to town decorating
from gratefulprayerthankfulheart.com

Ingredients

• 1 box Betty Crocker™ SuperMoist™ carrot cake mix (or flavor of choice)
• Water, vegetable oil and eggs called for on cake mix box
• 1 container Betty Crocker™ Whipped fluffy white frosting
• 1 cup shredded coconut
• Paper for ears
• Jelly beans or small gumdrops, as desired for eyes and nose
• 1 + cup shredded coconut
• Green food color

Preparation

Step 1

Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.

Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make body. Place cake upright on cut edge on serving plate.

Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.

Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

RECIPE NOTES:
We baked a strawberry flavor cake in 8-inch pans and used both layers to made two bunny cakes. We used a container of frosting for each cake and about 4 cups of coconut all together.