Bunny Cake
time prep: 30 min
total: 30 min
servings: 16
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what you need
2 baked 9-inch round white cake layers, cooled1 tub (8 oz.) COOL WHIP Whipped Topping, thawed1 pkg. (7 oz.) BAKER’S ANGEL FLAKE CoconutSuggested decorations: licorice, gumdrops, jelly beansmake 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-WISESweets can be part of a balanced diet but remember to keep tabs on portions.SPECIAL EXTRAFor a pink bunny cake, prepare as directed substituting 1 tub (6 oz.) COOL WHIP DIPS Strawberry Crème for the regular 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
