Here is another cute Easter Bunny cake for you to try. This one looks more like what I grew up with, but I think we had a mold for ours.  A mold can make making cakes like this a snap, but it’s also fun to make them by hand.  This one really isn’t that hard to do.  (The cutting instructions are shown at the bottom of the recipe.) It looks really cute.

I remember my mom coloring the coconut green with food coloring.  It definitely can be messy.  It may be something that you want to keep the kids away from.   I think it is cute to decorate the “grass” area with jelly beans or chocolate eggs.

(Photo Courtesy of Betty Crocker)

Easter Bunny Cake

Source: Betty Crocker

1 box Betty Crocker® SuperMoist® carrot cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, covered with foil
1 container Betty Crocker® Whipped fluffy white frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops
1 cup shredded coconut
Green food color

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
2. Reserve 1 layer for another use or 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 on tray.
3. 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 from 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. 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.

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