Easter Bunny Cake Recipe
This Easter Bunny Cake Recipe is surprisingly easy to make and so much fun to serve! This recipe has been passed down through the generations as a wonderful memory and testament to our wonderful mother.
2 Baked 9-inch round white cake layers, cooled 1 tub (8 oz.) Cool Whip Whipped Topping, thawed 1 pkg (7 oz.) Baker's Angel Flake Coconut 3 drops Red food coloring Decorations: Red Licorice, Gumdrops, & Jelly Beans
Leave 1 cake whole.
Use serrated knife to cut 2nd cake into 3 pieces as shown in diagram. Arrange on large foil-covered board or platter to resemble a bunny's head and bow tie, using small amount of Cool Whip to attach pieces to each other. Frost cake with remaining Cool Whip. Generously sprinkle cake with coconut. Tint a small amount of coconut pink for the bunny's ears by adding a few drops of red food coloring diluted in water.
Decorate with gumdrops and/or or jelly beans for eyes, nose and polka dots on tie. Licorice for mouth and whiskers.
Keep refrigerated until ready to serve.