Easter Bunny Cake

Remember old-fashioned cutout cakes? This cute little bunny is easily made from a cake mix, frosted and covered with mouthwatering coconut.

Ingredients

1 pkg (510 g) Betty Crocker* Super Moist Golden, French Vanilla or White Cake Mix
Water, vegetable oil and eggs as called for on cake mix package
1 tub (340 g) Betty Crocker* Whipped Vanilla or Fluffy White Frosting
2 cups (500 mL) shredded coconut, divided, (optional)
Construction paper
Jellybeans or small gum drops
Green food colouring

1

Heat oven to 350°F (180°C) for shiny metal pans or 325°F (160°C) for dark or non-stick pans. Lightly grease or spray with non-stick cooking spray, bottom and sides of two 8-inch (20 cm) or two 9-inch (23 cm) round baking pans.
2

Make cake mix as directed on box, using water, vegetable oil and eggs. Pour into pans. Bake as directed on box or until toothpick inserted in centre comes out clean. Cool 10 minutes. Remove from pan to cooling racks. Cool completely, about 1 hour.
3

Cut out a notch around one-third of the way up on end of body to form head (small end). Attach half of cutout piece for tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.
4

Place 1 cup (250 mL) coconut in resealable food-storage plastic bag. Add about 3 drops food colour; seal bag and shake to mix. It may be necessary to add 1 to 2 teaspoons water to help disperse the colour evenly or additional food colour until desired colour is reached. Surround bunny with tinted coconut. Add additional jellybeans if desired. Store loosely covered.

Tip: Since this recipe makes two bunny cakes why not make one for your family and one for your neighbours?
How-To: To neatly display your cake, cover a large tray or cutting board with aluminum foil or colourful plastic wrap.
Success: No need to fuss over frosting. Freeze cut cake pieces uncovered for about 1 hour; this will make frosting a lot easier.