Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1
tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
1
cup coconut
Construction paper
Jelly beans or small gumdrops, as desired
1
cup shredded coconut
Green liquid food color
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Instructions
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. Wrap and freeze 1 layer for later use. Freeze remaining layer 45 minutes before cutting to reduce crumbs.
Step
2
Cut cake layer in half. (See link below for diagram.) Put halves together with frosting to make body. Place cake upright on cut edge on tray.
Step
3
Cut out a notch about one-third of the way up one end of body to form head (small end). 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 construction 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.
Step
4
Add 1 cup coconut to a 1-quart resealable food storage plastic bag. Add food color; tint to desired color, shaking bag to coat coconut. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
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Freezing cut cake pieces uncovered for about 45 minutes will make frosting a lot easier.
Create an attractive display by covering sturdy cardboard with wrapping paper and then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.
Make 2 bunny cakes! Skip wrapping the second cake layer and follow recipe on assembling cake, doubling ingredients.
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