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Bunny Cake

Prep time 30 mins
Cook time 30 mins
Yield Makes 16 servings


  • 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 decorations (licorice, gumdrops, jelly beans)

How to Make It

  1. LEAVE 1 cake whole. Use serrated knife to cut remaining cake into 3 pieces as shown in diagram. (See Tip.) 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 cake with remaining COOL WHIP.

    SPRINKLE with coconut. Decorate with remaining ingredients as shown in photo. Keep refrigerated.

    Nutritional Information
    Calories: 250
    Total fat: 10 g
    Saturated fat: 7 g
    Cholesterol: 0 mg
    Sodium: 270 mg
    Carbohydrate: 38 g
    Dietary Fiber: 1 g
    Sugars: 24 g
    Protein: 3 g
    Vitamin A: 0% DV
    Vitamin C: 0% DV
    Calcium: 6% DV
    Iron: 4% DV