Selfadvocatenet.com Recipe of the Month of April Easter Edition
- Prep 30 min
- Total 2 hr 10 min
- Servings 12
1 box Betty Crocker™ Super Moist™ carrot cake mix
1 Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
2 Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram.Put halves together with frosting to make body. Place cake upright on cut edge on tray.
3 Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram (template can be found under the Tips below). Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides.Sprinkle with 1 cup coconut. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap.Press into notch on top. Use jelly beans for eyes and nose.
4 Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
- No need to fuss over frosting. Freeze cut cake pieces uncovered for about 1 hour; this will make frosting a lot easier.
- Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.
- Not a fan of jelly beans? You can use other candies like M&M’s or candy Easter eggs to decorate this cake, too!
- Looking for more festive bunny cake ideas? Our Bunny Butt Cake and Bunny Cupcakes are just a few of our favorite celebratory Easter desserts.
Serving Size: 1 Serving
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.