Hippity
Hop Easter Bunny Cake
2
1/2 cup coconut, divided
red
food coloring
2
Baked 9-inch round cake layers, cooled
8
OZ cool whip, thawed
assorted
candies for garnish
1.
Tint 1/4 cup of the coconut pink using red food coloring.
2.
Cut 1 cake layer as a half circle shape on each side of the cake (for the
ears) leaving a bow
tie shape in the center of the cake.
3.
The bow tie shape should be about 1 1/2 inches wide at the widest part.
4.
Leave one layer whole.
5.
Arrange whole cake layer in the center of cake platter.
6.
Place half circle shapes on the top pointing up for the bunny ears.
7.
Place the remaining piece at the bottom of the whole cake layer to make
the bow tie.
8.
Frost with whipped topping.
9.
Sprinkle center of bunny ears and bowtie with pink coconut.
10.Sprinkle
white coconut over bunny's head and outer edge of ears and bowtie.
11.Decorate
with candies for eyes, nose, mouth and whiskers.
12.Use
red string licorice, chocolate chips for the eyes, nose and mouth
and maybe to outline
the ears and bowtie.
Yields
16 servings
