I know it’s a little early, but I saw this adorable Easter bunny cake on the Kraft website and wanted to share!
I have a very fond memory of my mom making a cake almost exactly like this and bringing it to my first-grade spring party. She looked so pretty and so did the cake — and all my classmates thought the bunny was adorable!
2 baked 9-inch round white cake layers, cooled
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 pkg. (7 oz.) Baker’s Angel Flake Coconut
Suggested for decorations:
Licorice, gumdrops, jelly beans
How to Make It:
Leave 1 cake whole. Use a serrated knife to cut the remaining cake into 3 pieces as shown in the video. Arrange on large foil-covered board or platter to resemble a bunny’s head and bow tie, using small amount of cool whip to attach pieces to each other.
Frost the cake with remaining Cool Whip.
Sprinkle with coconut. Decorate with remaining ingredients as shown in photo. Keep refrigerated.
Do you make a cute bunny cake for Easter? Or do you have another recipe that’s your go-to every year? We’d love to share it with other moms on Motherlode if you’d like to send it over! Email us at mamas@nwaMotherlode.com.