Makes 12 servings

TIPS from the kitchens

Success Hint
No need to fuss over frosting. Freeze cut cake pieces uncovered for about 1 hour, this will make frosting a lot easier.

How To
To neatly display your cake, cover a large tray or cutting board with aluminum foil or colorful plastic wrap.

Ingredients:
1 package Betty Crocker® SuperMoist® carrot cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 tub Betty Crocker® Whipped fluffy white ready-to-spread frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops
1 cup shredded coconut
Green food color

Instructions:

1. Preheat oven to 350ºF. Grease (or lightly spray with cooking spray) bottoms only of two 8-inch or 9-inch round pans. Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pans.

2. Bake 8-inch pans 25 to 30 minutes, 9-inch pans 22 to 27 minutes. Cool 10 minutes; remove from pans. Cool completely, about 1 hour. 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 form 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. Attach half of cutout piece from tail with toothpicks. Frost remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.

4. Shake 1 cup coconut and 3 drops of food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.

High Altitude (3500-6500 ft)
Do not use 8-inch pans. Make cake mix following high altitude directions on package.

Watch The Video

Cooking with Kendall and Annie (Episode 1 -Easy Bunny Cake)