Method:

• Heat oven to 350°F (180°C) for shiny metal pans or 325°F (160°C) for dark or non-stick pans. Lightly grease or spray with non-stick cooking spray, bottom and sides of two 8-inch (20 cm) or two 9-inch (23 cm) round baking pans.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed for 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 24 to 29 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Remove from pan to cooling racks. Cool completely, about 1 hour.

• Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half. Put halves together with frosting to form body. Place cake upright on cut edge on tray.

• Cut out a notch around one-third of the way up on end of body to form head (small end). Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.

• Shake 1 cup (250 mL) coconut and 3 drops food colouring in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. (I removed this past since food color is not good for kids) Add additional jellybeans if desired. Store loosely covered.