Easter Bunny Coconut Cake ...From A Box!
1 Box Yellow Cake Mix, cooked as directed
2 Cups Sugar
16 oz Sour Cream
1 1/2 Cups Frozen Coconut (thawed and set aside about a 1/2 cup after coloring to decorate the top)
Pink Food Coloring
8 oz Whipped Cream for Topping
Follow the directions on the back of a yellow cake mix box. Bake, cool, and split into 4 layers.
To color the coconut, mix 1-2 drops of desired food coloring and 1 teaspoon of water in a small cup. Add coconut to a zip lock bag. Pour your water/food coloring mixture in the bag & blend/squish together until it’s the desired color.***
***Now typically your coconut will be moist, so if you want to dry it out a little for a cake, spread on a baking sheet with parchment paper & place it in a warm oven. By warm, I mean the heat leftover from baking a cake or cupcake. If you need to turn on the oven, I would say around 250* for about 10-15 minutes. That should dry it out enough to wear the dye from the food coloring wont interfere with the frosting on your cake, cupcake or cookie.***
Mix 1 cup of colored coconut with the whipped topping and cool in frig for about an hour. Once cooled, take mixture & spread between the four cake layers.
After layering the filling in between the cake, cover the outside with whip cream. Sprinkle the remaining 1/2 cup colored coconut on top and place a chocolate bunny on top of the cake. You may need some help from tooth picks to keep the chocolate bunny in place.
***You can make this cake up to 2 days ahead of any gathering or planned meal!***
The older the cake is – the better!