Easter Bunny Cake

Ingredients and Instructions

1 (18 ounce) package Carrot Cake Mix

1 cup water

1/2 cup vegetable oil

3 eggs

1 (12 ounce) can Soft Whipped Fluffy White Frosting, ready to spread

1 cup flaked coconut

construction paper

jelly beans or small gumdrops

1 cup flaked coconut

green food color

Preheat oven to 350 . Grease (or lightly spray with cooking spray) bottoms

only of two 8-inch or 9- inch round pans. Beat cake mix, water, oil and eggs

in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes.

Pour into pans. Bake 8-inch pans 25 to 30 minutes, 9-inch pans 22 to 27

minutes. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.

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

Cut 1 layer in half. Put halves together with frosting to form body. Place cake

upright on cut edge on tray. Cut out a notch about one-third of the way up

one end of body to form head (small end) as shown in diagram. 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 top. Use jelly beans 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.