Easter Bunny Cake

Easter Bunny Cake

Ingredients:
1 cup water
1/2 cup vegetable oil
3 eggs

Directions:
e-book://Pages/easter_recipes.htm 2/16/2003
Easter Recipes of 73
1 (12 ounce) can Soft Whipped Fluffy White Frosting, ready to spread
1 cup flaked coconut
construction paper
jelly beans or small gumdrops
1 cup flaked coconut
green food color
Preheat oven to 350 . Grease (or lightly spray with cooking spray) bottoms only of two 8-inch or 9-
inch round pans. Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds. Beat on
medium speed 2 minutes. Pour into pans.
Bake 8-inch pans 25 to 30 minutes, 9-inch pans 22 to 27 minutes. Cool 10 minutes; remove from
pans. Cool completely, about 1 hour. Reserve one layer for another use or to make a second bunny.
Cut 1 layer in half. Put halves together with frosting to form body. Place cake upright on cut edge on
tray.
Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in
diagram. Attach half of cutout piece for tail with toothpicks. Frost with remaining frosting, rounding
body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into top. Use
jelly beans for eyes and nose.
Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround
bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.
EASTER BUNNY PATCH CAKE
Yield: 12 servings
1 10 3/4 oz. pk frozen pound
Cake, thawed, cut into 10
Slices
1 21 oz. can any pie filling
1 12 oz tub whipped topping,
Thawed
1 c Shredded coconut
Green food coloring
Jelly beans and asst. Easter Decorations.
Line bottom of 12x8 inch baking dish with cake slices. Top with pie filling and all of the whipped topping.
Refrigerate 1 hour or until ready to serve.
Tint coconut pale green with food coloring. Sprinkle over center of whipped topping.
Decorate with Easter candies and decorations.
EASTER CAKE
1/2 cup water
e-book://Pages/easter_recipes.htm 2/16/2003