Easter Bonnet Cake

PREHEAT oven to 350°F. Split 11 of the cookies in half, leaving filling on 1 side of each cookie. Reserve split cookies with filling for brim of hat. Coarsely chop plain split cookies and remaining 4 whole cookies; set aside.

BEAT cake mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 min. Stir in chopped cookies. Pour 3 cups of the batter into greased and floured 9-inch round cake pan and 3/4 cup of the batter into greased and floured 10-oz. glass custard cup. Spoon remaining batter into 8 paper-lined medium muffin cups.

BAKE 15 to 20 min. or until toothpick inserted in centers of cake in custard cup and cupcakes comes out clean. Remove to wire racks to cool. Continue baking cake in cake pan 10 to 15 min. or until toothpick inserted in center comes out clean. Let cakes stand in custard cup and cake pan 10 min. Remove to wire racks to cool completely.

PLACE 9-inch cake layer on serving plate; spread top with some of the frosting. Place cake round from custard cup, top side down and slightly off-center, on top of 9-inch cake layer. Reserve 1/3 cup of the frosting for spreading onto tops of cupcakes; frost side and top of bonnet with the remaining frosting. Sprinkle with coconut; press coconut gently into frosting to secure.

HALVE reserved split cookies; place, filling side up and rounded edge out, around brim of hat. Decorate cupcakes with reserved frosting and candies. Cut cake into 12 pieces to serve. Serve with cupcakes.