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Easter Bunny Cake
 Ingredients:
- 2 1/2 c- Coconut, divided
- Red food coloring
- 2 baked 9-inches round cake
- 8 oz- Cool Whip, thawed
- Assorted candies for garnish
Method:
- Shade 1/4 cup of the coconut pink using red food
coloring.
- Cut 1 cake layer as a half circle shape on each side
of the cake so that a bow tie shape is created at the center of the
cake. This bow tie shape should be about 1 1/2" wide at its
widest portion.
- Leave one layer whole. Arrange whole cake layer in
center of cake plate, place half circle shapes on the top pointing
up for the bunny's ears.
- Put the remaining pieces at the bottom of the whole
cake layer to make a bow tie.
- Use the whipped Topping for frosting.
- Spray center of bunny's ears and bowtie with pink
coconut. Shower white coconut above bunny's head and outer edges of
ears and bow tie.
- To give the shape of eyes, nose, mouth and whiskers
use candies.
- Red string licorice, chocolate chips can be used for
eyes, nose and mouth and also for outlining the ears and bow tie.
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