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Dessert

Bunny Cake

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4.7 32
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prep time
30 min
total time
30 min
makes
16 servings, 1 piece (66 g) each
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video by: kraft
recipe by: kraft
Show us your bunny cake!

Make our Bunny Cake recipe and upload a photo of it by clicking the “Upload your photo” link below. Your cake could appear in our Recipes By Email Easter edition on April 4th. (Photos are reviewed and may take up to 24 hours to appear online. To find your photo, click on the “View bunny cake photos”.)

What You Need

2 round white cake layers (9 inch), cooled
2-1/2 cups thawed Cool Whip Whipped Topping, divided
1/4 cup flaked coconut
4 licorice twists
10 jelly beans
3 gumdrops
10 pieces string licorice (4 inch)

Make It

LEAVE 1 cake whole; cut remaining cake into 3 pieces as shown in diagram. Arrange on large cutting board or platter to resemble a bunny's head and bow tie, using small amount of Cool Whip to attach pieces to each other.

FROST cake with remaining Cool Whip.

SPRINKLE bow tie with coconut. Decorate cake with remaining ingredients as shown in photo. Keep refrigerated.

kraft kitchens tips

Variation
Prepare as directed, using tinted coconut. Just mix 1/2 tsp. water with a few drops food colouring. Add to coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Sprinkle over centres of bunny's ears.
Make it Easy
Use a serrated knife to easily cut the cake without tearing it.
Note
Decorate cake with jelly beans just before serving to prevent colour from jelly beans melting into the Cool Whip.
PDF
Bunny Cut-Up template, Click here .
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