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Bunny Cake
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Prep Time:

30 min

Total Time:

30 min

Makes:

16 servings

What You Need!

2 baked 9-inch round white cake layers, cooled

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut

suggested decorations (licorice, gumdrops, jelly beans)

Make It!

LEAVE 1 cake whole. Use serrated knife to cut remaining cake into 3 pieces as shown in diagram. (See Tip.) Arrange on large foil-covered board or platter to resemble a bunny's head and bow tie, using small amount of COOL WHIP to attach pieces to each other.

FROST cake with remaining COOL WHIP.

SPRINKLE with coconut. Decorate with remaining ingredients as shown in photo. Keep refrigerated.

Kraft Kitchens Tips

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Special Extra

For a pink bunny cake, prepare as directed substituting 1 tub (6 oz.) COOL WHIP DIPS Strawberry Crème for the regular COOL WHIP. Or, to decorate the bunny cake with tinted coconut, mix 1/2 tsp. water with a few drops of food coloring. Add to some of the coconut in resealable plastic bag. Seal bag; shake until coconut is evenly tinted. Sprinkle center of bunny's ears with tinted coconut; sprinkle remaining coconut onto rest of cake.

Note

Bunny Rabbit Cake Illustration

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