Keep It Simple Easter Bunny Cake

Published 12:00 am Thursday, April 7, 2011

1 box butter flavored cake mix or other flavor preference (devil’s food cake mix works well)

1/4 cup oil

1 8 ounce carton sour cream

1 8 1/2 ounce can cream of coconut

Follow directions on cake box. For a moister cake, add the sour cream, oil, and cream of coconut. Mix all ingredients well. Divide into two layers and bake at 350 degrees for 35 minutes. Check the center with a toothpick to make sure cake is completely done. Allow the middle of the cake to rise, making the body of the bunny plump.

Cut the first layer in half after cooling. Place on a cake board with the flat sides of the first layer joined together. Cut the edges, using the round edges making the back of the bunny.

Cut two triangular pieces. The one for the head should be larger with the point pushed up against the body. The other triangular pieces should be pushed up against the back end of the bunny’s body and serves as a tail. Snowball cakes can also be used as a bunny tail to simplify the process.

Icing

1 8 ounce package cream cheese softened

2 tablespoons milk

1 box powered sugar

1 teaspoon vanilla

2 packages sweetened coconut flakes

Decorating candy

Mix sugar, cream cheese milk and vanilla together and frost cake. Sprinkle coconut on top heavily for the bunny’s fur.

For the ears, poster board can be colored and placed in the crevice between the head and the body or red velvet long-shaped ding dongs can be used for ears.

Some fun suggestions for decorating are to use peach rings with black jelly beans for the eyes, circus peanuts for the nose and a red fruit slice for the mouth and tongue. Black licorice twists can be used for whiskers.

Tint coconut green and sprinkle around the bunny as grass.

Diana Aucoin, Jeanerette