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Bunny Cake
(Recipe from Cool Whip)


2-1/4 cups flaked coconut
Red food coloring
2 baked 9-inch round cake layers, cooled
1 ( 8 oz.) tub of Cool Whip, thawed
Assorted candies

Tint 1/4 cup of the coconut pink using red food coloring. Leave 1 cake layer whole. Cut remaining cake layer as shown. Using small amount of Cool Whip, arrange pieces together on serving plate as shown.




Frost cake with remaining Cool Whip. Sprinkle center of bunny's ears with the pink coconut. Sprinkle remaining 2 cups white coconut over bunny's head and outer edges of ears. Decorate with candies. Store cake in refrigerator.

Yield: 12 to 16 servings







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