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Desserts

Bunny Cake

Bunny Cake recipe
photo by:kraft
Our iconic bunny cake has hippity-hopped its way into thousands of Easter spreads, birthday celebrations and more. An easy-to-follow video makes it a breeze to put together.
time
prep:
30 min
total:
30 min
servings
total:
16 servings
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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, adding a few drops red food coloring to the 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
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