I love coconut. I love family traditions. I love this cake. It was a favorite to make in my house growing up. My sister and I felt like gourmet chefs when we got to mix, bake, cut, decorate and share our cake each Easter. And all it takes is a box of cake mix, frosting and some candy! It's foolproof, kid friendly, and quite tasty.
Bake your cake in two round pans (these are 9 inch). I cut mine a little too early, which resulted in an excess of crumbles. I'd suggest saran wrapping the tray and setting it in the fridge for an hour or two to keep it from falling apart.
Cut one of the cakes into three pieces like below. It's hard to tell in this photo, because my initial cut was off, but this cake transforms into two bunny ears and one bow tie. I shaved off little layers from each of the cakes until I felt like the pieces were even and appropriately sized.Transferring each piece to a new tray might have been the toughest part. Note the plate of cake shavings in the back... and that they disappear promptly after this picture :)
I only had one container of icing so I used a hand mixer to whip it for a couple of minutes. The wonderful result? It nearly doubled in size. Plenty of icing to cover the cake generously. This has got to be one of my favorite baking tricks.
Even when I used a glass of warm water I couldn't get the icing to stick without picking up crumbs, especially on the inside cuts of the cake. Thankfully coconut is a delicious and forgiving final layer!
Cover the cake in coconut but leave the inside of the ears for now. You can leave the bow tie coconut- free if you choose... but my preference is always coconut- covered :)
Use your hands to mix about 1/4 cup of coconut with two drops of red food coloring until combined. Spread the pink coconut to cover the inside of the bunny's ears.
I used peanut m&m's for the eyes and bow tie decor, sour jelly beans for the nose and twizzlers for the whiskers. Any pastel colored, Easter themed candy will taste and look great. Get creative!