Easter Bunny Cake

Well, Easter is finally here, which means lots of family, church, food, candy and fun -- busy, busy! I am bringing a Bunny Cake for dessert to a dinner. You could make this with your own carrot cake recipe but on holidays like this, who has the time?! This is a fun, festive and easy cake to make.

Ingredients:

• Betty Crocker Super Moist Carrot Cake
• 8-inch spring form pan
• 9-inch spring form pan
  
• Water, eggs and oil needed to make box cake
  
• 2 c flaked coconut, separated
  
• Whipped frosting
• Gumdrops
  
• Pink construction paper
• Green food coloring
• Toothpicks for whiskers
• White construction paper for buck teeth
  

Directions:

• Bake cake as directed on box.
• Cut each cake in half
• Put 9-inch halves together with frosting. Put 8-inch halves on the outside of the 9-inch halves.

• Cut out a notch about one-third of the way up one end of body to form head. Round the head using a knife. Use the cut out pieces for the tail.
  
• Frost the entire cake. Sprinkle approximately 1 cup of coconut over the entire cake.
  

• Cut ears from construction paper and push into head.
• Use gumdrops and jelly beans for eyes and nose.
  
• Shake 1 cup of coconut and 3 drops of food coloring in a tightly-sealed container. Surround bunny with the green coconut. Add additional jelly beans if desired.
• Serve and enjoy. Remember to remove the non-edible items before eating!