Easy Bunny Cake
This bunny cake is so simple to make for Easter, using two coconut cakes shaped to look like a bunny head!
yellow cake mix
1
(15.25 ounce) package
water
1
cup
vegetable oil
⅓
cup
eggs
3
large
vanilla frosting
1
(16 ounce) container
flaked coconut
3 ¾
cups
jellybeans
30
small
red licorice
4
sticks
 Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch metal springform pans.
  Beat cake mix, water, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase to medium speed and beat for 2 minutes. Pour into the prepared pans.
  Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 23 to 28 minutes.
  Cool in the pan for 15 minutes, then remove cakes from the springform pans and cool completely, about 20 more minutes.
  Place one cake on a serving tray, forming the bunny's head.
  Cut 2 convex-shaped ears from each side of the second cake, and place them on each side of the head to form ears. Place the remaining concave-shaped piece about 1/2 inch below the head for the bowtie.
  Frost the entire bunny cake with vanilla frosting; pat the cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use licorice to make whiskers.
