03 Jan

Bunny Cake

Lissa Coffey

Lissa Coffey

Lissa Coffey
INGREDIENTS:
2 baked 9-inch round cake layers, cooled
1 tub (8 oz.)  Strawberry Whipped Topping, thawed
1 pkg. (7 oz.) flaked Coconut (2-1/3 cups), divided
Suggested decorations, such as licorice, assorted ring-shaped candies, gumdrops
INSTRUCTIONS:
LEAVE 1 cake whole; cut remaining cake as shown into thirds so that two are “ear” and the middle piece is a “bow tie” shape. Arrange cake on serving tray so that the round cake is the face, and the ears go on top of the head and the bow tie goes under the chin, using small amount of the whipped topping to hold pieces together. Frost cake with remaining whipped topping.

SPRINKLE coconut over bunny’s head and ears. Decorate with licorice and candies for his eyes and smile. Store in refrigerator.

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