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Bunny Cake

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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

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.