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Easter: Peter Rabbit Cake




Source of Recipe


Taste of Home


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."




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.

*http://www.tasteofhome.com/newsletters/thnl04.01.04p1.asp