Kevin and I are spending Easter with my family this year, as we spent Easter with his family last year. So far we have been doing a really good job of alternating holidays with the two sides of the family, and I hope that we can continue to work something out after the baby is born so that everyone stays happy.
Anyways, I am going to bring the dessert on Easter, and my mom is going to take care of everything else, because my dad didn't want me to have to do too much work this year, which I appreciate. So, I've been looking for a good Easter dessert that wasn't too complicated, and I got this in my e-mail this morning from Kraft Food & Family. (If you don't get the free monthly Kraft Food & Family magazine, you should totally sign up for it...it is always full of great recipes.) I plan on making this cake on Saturday, and my family will surely be impressed, because they will have no idea how easy it was to make!
Bunny Cut-Up Cake
Prep Time: 30 min
Total Time: 30 min
Makes: 16 servings
2 baked 9-inch round cake layers, cooled
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-1/3 cups), divided
Suggested decorations, such as licorice, assorted ring-shaped candies, gumdrops
LEAVE 1 cake whole; cut remaining cake as shown in illustration. Arrange cake on serving tray as shown in illustration, using small amount of the whipped topping to hold pieces together. Frost cake with remaining whipped topping.
SPRINKLE coconut over bunny's head and ears. Decorate with licorice and candies. Store in refrigerator.
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