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Easter: Peter Rabbit Cake




Source of Recipe


TOH Newsletter


Recipe Introduction


Nobunny will be able to resist a slice of this adorable dessert. Baked and decorated ahead of time, the coconut-topped cake makes an eye-catching finale to any Easter feast.



Recipe Link: http://www.tasteofhome.com/RD.asp?ID=576

List of Ingredients




-1 package (18-1/4 ounces) white cake mix
-1 can (16 ounces) vanilla frosting
-1-3/4 cups flaked coconut, divided
-2 drops red food coloring
-2 drops green food coloring
-Assorted jelly beans
-1 stick black licorice, cut lengthwise into 1/8-inch strips



Recipe



-Mix and bake cake according to package directions, using two greased and floured 9-in. baking pans.
-Cool for 10 minutes; remove from pans to wire racks to cool.
-For bunny's head, place one cake on a 20-in. x 14-in. covered board.
-Cut remaining cake into two ears and one bow tie (see photo).
-Place ears 4 in. apart on top of head.
-Place bow tie so it fits in curve of head (see photo).
-Frost top and sides of head, ears and bow tie.
-Sprinkle 1-1/4 cups coconut over head and ears.
-Divide remaining coconut between two resealable plastic bags; add red food coloring to one bag and green to the other.
-Seal bags and shake to coat.
-Place pink coconut on ears to within 1/2 in. of the edges.
-Place green coconut around the cake.
-Use jelly beans for eyes, nose and to decorate bow tie.
-Cut the licorice into seven 2-in. pieces and seven 3/4-in. pieces.
-Place six 2-in. pieces next to nose for whiskers.
-Bend the remaining 2-in. piece into a semicircle and place 3/4 in. below nose for mouth.
-Connect nose to mouth with one 3/4-in. piece.
-Place three 3/4-in. pieces above each eye for eyelashes. *Yield: 12 servings.

To view a photo, visit:
http://www.tasteofhome.com/RD.asp?ID=576