Easter Bunny Cake=032110

Easter Bunny Cake

1 pkg. Pillsbury Plus cake mix, any flavor
2 cans Pillsbury ready to spread vanilla frosting supreme
14 oz. Baker's angel flake coconut
Baker's big chips or Baker's real semi-sweet chips
Food coloring (red and green)
Red string licorice
jelly beans (for eyes)

Prepare and bake cake in two 8 or 9-inch round cake pans as directed on package. Cool completely. Cut cake as shown in diagrams.

Frost sides of each cake piece. Assemble pieces as shown in diagrams on cookie sheet, large tray or 18x15 inch cardboard covered with aluminum foil. Frost top of cake.

Sprinkle about 2 2/3 cups coconut evenly over top and sides of cake, gently pressing coconut onto sides.

TINT COCONUT: In small bowl, toss 3/4 cup coconut with 2 to 3 drops red food coloring until evenly colored. Repeat with 1 1/4 cups coconut and 2 to 3 drops green food coloring.

Sprinkle pink coconut over ears and bow tie; outline with chocolate chips. Decorate bunny face using jelly beans for eyes and nose. Sprinkle green coconut evenly around cake for grass. Surround the bunny with foil wrapped chocolate Easter eggs or eggs tinted with food coloring.