Easter Bunny Cake

Easter Bunny Cake

Ingredients:
1 package cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 (12-ounce) can fluffy white frosting
2 cups flaked coconut, divided
3 drops green food coloring
Jelly beans or small gumdrops
Construction paper, for ears

Directions:
1. Preheat the oven to 350°F. Grease or spray the bottoms only of two 8- or 9-inch round pans.
2. Beat the cake mix, water, oil and eggs in a large bowl on low speed 30 seconds, then on medium 2 minutes. Pour into the pans.
3. Bake 8-inch pans 25 to 30 minutes, 9-inch pans 22 to 27 minutes. Cool 10 minutes, remove from the pans and cool completely, about 1 hour.
4. Reserve one layer for another use or a second bunny. Cut the other layer in half and put the halves together with frosting to form the body.
5. Stand the cake upright on its cut edge on a tray. Cut a notch about one-third of the way up one end to form the head. Attach half the cutout piece as a tail with toothpicks.
6. Frost with the remaining frosting, rounding the sides. Sprinkle with 1 cup coconut.
7. Cut ears from construction paper and press into the top. Use jelly beans for the eyes and nose.
8. Shake the remaining 1 cup coconut with the food coloring in a covered jar until evenly tinted and surround the bunny with it. Store loosely covered.