Remember old-fashioned cutout cakes? This cute bunny is easily made from carrot cake mix frosted and covered with mouthwatering coconut. This is a favorite of kids and kids at heart.
Easter Bunny Cake
1 box Betty Crocker’s Super Moist carrot cake mix
1 container white frosting
1 cup shredded white coconut
Jelly beans or gum drops
Heat oven to 350 degrees. Make and cool cake as directed for two 8-inch or 9-inch round pans.
Reserve 1 layer for another use to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to form body. Place cake upright on cut edge of tray. Cut out a notch about one-third of the way up one end of the body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cuts ears from construction paper, press into notch on top. Use jelly beans for eyes and nose.
Shake 1 cup coconut and 3 drops of food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.