Make a cake for your next celebration that will really wow your guests with this Bunny Cake recipe from My Food and Family! For this Bunny Cake recipe, make a spongy white cake and top it off with tasty candies like licorice, gumdrops and jelly beans.
Yield: 16 servings
Preparation Time: 30 min
|2||baked 9-inch round white cake layers, cooled|
|1||tub||(8 ounce) COOL WHIP Whipped Topping, thawed|
|1||package||(7 ounces) BAKER'S ANGEL FLAKE Coconut|
Yield: 16 servings
Approximate Nutrient Content per serving:
|Calories From Fat:||99|
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Leave 1 cake whole. Use serrated knife to cut remaining cake into 3 pieces. Cutout a half circle shape on each side of the cake (for the ears) leaving a bowtie shape in the center of the cake. The bowtie shape should resemble an hourglass and be about 1 1/2-inches in width at the widest area.
Place half circle shapes above the bunnys head pointing upwards to resemble bunny ears. Place the remaining hourglass shape below the cake round to make a bowtie or collar. 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.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
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.
Please note that some ingredients and brands may not be available in every store.