Easter Bunny Cake

Ingredients 

• 2 1/2 cups coconut; divided
• red food coloring
• 2 baked 9 inch round cake layer; cooled
• 8 ounces cool whip; thawed
• assorted candies for garnish

Method

tint 1/4 cup of the coconut pik using red food coloring. 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. The bow tie shape should be about 1 1/2 inches wide at the widest part. Leave one layer whole. Arrange whole cake layer in center of cake platter, place half circle shapes on the top pointing up for bunnies ears. Place the remaining piece at the bottom of the whole cake layer to make bow tie. Frost with cool whip. sprinkle center of bunnies ears and bowtie with pink coconut. Sprinkle white coconut over bunnies head and outer edge of ears and bowtie. Decorate with candies for eyes, nose mouth and whiskers

Submitted by: D. English