Easter Bunny Cake

Preheat oven to 350°F.

Line bottoms of two 9” cake pans with circle of parchment or wax paper and spray well with cooking spray; set aside.

Prepare cake mix according to instructions on the box and bake 20 minutes until toothpick inserted in center comes out clean.

Cool completely, remove from pans and discard paper circle.

To decorate: For bunny's head, place one cake on a 20”x14” covered piece of cardboard or platter.

Cut remaining cake into two ears and one bow tie. Think of cake as baseball and cut lines like the seams of the ball. Each side is an ear and center section is the bow tie.

Trim 1” piece off bottom of each ear and place ears 4” apart on top of bunny’s head.

Place bow tie so it fits in bottom curve of head.

Frost entire cake - top and sides – with vanilla frosting.

Sprinkle 1 ¼ cups of white coconut on top and sides of the bunny face, pressing lightly to adhere to the frosting,

Next are the ears – lightly press white coconut to the sides and the ½” outer edge of the top of each ear (leave the centers empty)

Place ¼ cup of coconut into a resealable bag and add 1-2 drops of red food coloring; shake to blend to tint coconut pink.

Do the same with another ¼ cup coconut and 1-2 drops of green food coloring.

Sprinkle pink coconut into empty center of each ear, pressing lightly to adhere.

Sprinkle green coconut onto top and sides of bow tie, pressing lightly to adhere.

Decorate with Jelly Bird Eggs and licorice whips as desired for eyes, eyelashes, mouth, buttons on bow tie, etc.