Bunny Cake

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Dish type
Dessert
Serves
16

Ingredients

  • 2 baked 9-inch round white cake layers, cooled
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
  • Suggested decorations: licorice, gumdrops, jelly beans

Directions

Prep Time
30 min
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  1. Leave 1 cake whole. Use serrated knife to cut remaining cake into 3 pieces as shown in diagram. (See Tip.) Arrange on large foil-covered board or platter to resemble a bunny's head and bow tie, using small amount of COOL WHIP to attach pieces to each other.
  2. Frost cake with remaining COOL WHIP.
  3. Sprinkle with coconut. Decorate with remaining ingredients as shown in photo. Keep refrigerated.
  4. Size-Wise: 
Sweets can be part of a balanced diet but remember to keep tabs on portions. 

  5. Special Extra: 
For a pink bunny cake, prepare as directed, adding a few drops red food coloring to the COOL WHIP. Or, to decorate the bunny cake with tinted coconut, mix 1/2 tsp. water with a few drops of food coloring. Add to some of the coconut in resealable plastic bag. Seal bag; shake until coconut is evenly tinted. Sprinkle center of bunny's ears with tinted coconut; sprinkle remaining coconut onto rest of cake. 


Nutritional Information

Per Serving
Calories 260, Calories Fat 11g, Saturated Fat 7g, Cholesterol 0mg, Sodium 270mg, Carbohydrate 38g, Protein 3g
Calories260
Calories Fat11g
Saturated Fat7g
Cholesterol0mg
Sodium270mg
Carbohydrate38g
Fiberless than 1g
Sugars25g
Protein3g
Vitamin A0%DV
Vitamin C0%DV
Calcium6%DV
Iron70%DV