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Peter Rabbit Cake

 Peter Rabbit Cake
No bunny 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 fitting finale to any Easter feast. —Taste of Home Test Kitchen
12 ServingsPrep: 40 min. Bake: 25 min.


  • 1 package white cake mix (regular size)
  • 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


  • Mix and bake cake according to package directions, using two greased
  • and floured 9-in. pans. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • 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 Fig. 1). 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

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Peter Rabbit Cake (continued)

Directions (continued)

  • 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. pieces. Place three 3/4-in.
  • pieces above each eye for eyelashes. Yield: 12 servings.