Ready in 1 hour
A classic from Betty Crocker. A cute addition to your Easter table.
"This was a really cute addition to our Easter table this year. Thanks Betty Crocker !"- CookingPassion
Top-ranked recipe named "Easter Bunny Cake "
1 Heat oven to 350F (325F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
2 Reserve 1 layer for another use or to make a second bunny. Cut remaining layer in half to create 2 equal half moon pieces Put halves together with frosting to make body. Place cake upright on cut edge on tray.
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.
4 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.
No need to fuss over frosting. Freeze cut cake pieces uncovered for about 1 hour; this will make frosting a lot easier.
Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.