Serves: 16
Prep Time: 30 minutes

Bunny Cake

Bunny Cake
 Average 4 out of 5

Ingredients

2(9-inch)  round white-cake layers, baked and then cooled 
1(8-oz.) Tub  COOL WHIP Whipped Topping, thawed 
1(7-oz.) Pkg.  BAKER'S ANGEL FLAKE Coconut 
Licorice, gumdrops or jelly beans (optional) 

Directions

LEAVE 1 cake whole. Use a serrated knife to cut the remaining cake into 3 pieces as shown in diagram . Arrange pieces on a large, foil-covered board or platter to resemble a bunny's head and bow tie, using a small amount of COOL WHIP to attach the pieces to each other.
FROST cake with remaining COOL WHIP.
SPRINKLE with coconut. Decorate with optional ingredients as shown in photo. Keep refrigerated.

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.

Special Extra
For a pink bunny cake, prepare as directed substituting 1 tub (6 oz.) COOL WHIP DIPS Strawberry Crème for the regular COOL WHIP. Or, to decorate the bunny cake with tinted coconut, mix 1/2 tsp. water with a few drops of food coloring. Add to some of the coconut in resealable plastic bag. Seal bag; shake until coconut is evenly tinted. Sprinkle center of bunny's ears with tinted coconut; sprinkle remaining coconut onto rest of cake.

Note
Bunny Rabbit Cake Illustration

 Bunny Rabbit Cake Illustration 

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