Home > Seasonal Recipes > Easter > Cakes, Cheesecakes and Buns > Hippity Hop Easter Bunny Cake
Hippity Hop Easter Bunny Cake
Ingredients
2 ½ cups coconut, divided
Red food colouring
2 baked 9-inch round cake layers, cooled
8 oz cool whip, thawed
Assorted candies for garnish
Details
Serves: 16
Method
Tint ¼ cup of the coconut pink using red food colouring.
Cut 1 cake layer as a half circle shape on each side of the cake (for the ears) leaving a bow tie shape in the centre of the cake. The bow tie shape should be about 1 ½" wide at the widest part.
Leave one layer whole. Arrange whole cake layer in centre of cake platter, place half circle shapes on the top pointing up for the bunnies ears. Place the remaining piece at the bottom of the whole cake layer to make a bow tie.
Frost: With whipped Topping.
Sprinkle centre of bunny’s ears and bowtie with pink coconut. Sprinkle white coconut over bunny’s head and outer edge of ears and bowtie.
Decorate with candies for eyes, nose, mouth and whiskers
Hint: For decorating you could use red string liquorice, chocolate chips for the eyes nose and mouth and maybe to outline the ears and bow tie.
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