Easter Bunny Cake

By á-10881

This old-fashioned cut-out cake is easy to make from a pre-packaged cake mix. The recipe yields enough to make 2 Easter Bunny carrot cakes or 1 bunny and a great snack. This cute bunny cake will be the start of your Easter dessert table and is sure to win you the prize of best baker amongst all of your friends and family.

Ingredients

• 1 box Betty Crocker SuperMoist carrot cake mix, plus ingredients listed on box
• 1 container Betty Crocker Whipped fluffy white frosting
• 2 cups shredded coconut, divided
• Construction paper
• Jelly beans or small gumdrops, as desired
• Green food coloring

Details

Servings 8
Preparation time 40mins
Cooking time 60mins
Adapted from bettycrocker.com

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.

Cover a tray or cardboard with foil or wrapping paper and plastic food wrap.

Reserve 1 layer for another use or to make a second bunny.

Cut 1 layer in half to make 2 half circles. Put halves together with frosting upright with cut edge on tray to make body.

Cut out a notch about one-third of the way up one end of body to form neck and head. A single layer of this piece will form the tail.

Attach half of cutout piece to the body with toothpicks to form tail. Snack on the leftover piece.

Frost bunny with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut.

Cut ears from construction paper and wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top of cake.

Use jelly beans or gumdrops 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.

Store loosely covered.

Remove ears, plastic wrap and toothpicks before serving.