- 1 (18.25-ounce) package white or yellow cake mix
- 3 Âľ cups unsweetened coconut flakes (divided)
- 1 (16-ounce) package vanilla frosting
- Handful of small jelly beans
- 4 pieces black or red licorice for whiskers
- Preheat oven and prepare two 9-inch round baking pans as directed on cake box. Prepare cake batter as directed on package, adding in ½ cup of the coconut. Divide batter evenly between the prepared pans. Bake and cool cake as directed on package.
- Before frosting, place the cakes in the freezer for no more than 15 minutes.
- Place one 9-inch cake layer on a serving tray, forming the bunny’s head. Cut 2 convexshaped ears from each side of the second layer and place on each side of “head” to form ears.
- Optional: Use leftover concave-shaped piece to make a bowtie, placed about ½ inch below head.
- Frost entire bunny, covering top and sides of bunny. Pat remaining 3ÂĽ cups coconut evenly over top and sides. Decorate the bunny face and bowtie with jelly beans, and use the licorice to make whiskers.
- Nutrition Facts: 540 calories, 26 grams fat, 19 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 410 mg sodium, 70 grams carbohydrate, 5 grams fiber, 48 grams sugar, 5 grams protein, 0 vitamin A, 0% vitamin C, 2% calcium, 8% iron
- Photography by Todd Porter and Diane Cu
- Styled by Jacqueline deMontravel, Amanda Heer, Kathy Jo Peterson
By Jacqueline deMontravel
Good Food For Kids, Good Food For Life http://www.goodfoodforkids.org/
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