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1
Preheat the oven to 350 degrees F.
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2
Butter and flour the metal bowls.
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3
Combine the cake mix, water, oil, and eggs in another clean bowl.
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4
Beat for 2 minutes or until well blended.
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5
Pour 2 cups of batter into the smaller prepared bowl; pour remaining batter into larger prepared bowl.
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6
Bake smaller cake for 40 minutes and larger cake for 45 minutes, or until toothpick inserted into the center of the cake comes out clean.
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7
Cool cakes on cooling rack for 30 minutes.
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8
Invert cakes onto cooling rack and cool completely.
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9
Cut larger cake in half, forming 2 half-moon pieces.
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10
Spread 1/4 cup of frosting over flat top of each piece.
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11
Place pieces cut side down on work surface, adhering frosted sides together.
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12
Trim 1-inch from 1 end of the cake; discard trimmings.
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13
Repeat with the smaller cake.
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14
Place larger cake on a serving platter.
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15
Spread 2 tablespoons of frosting over trimmed end of smaller cake.
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16
Place trimmed end of smaller cake against trimmed end of larger cake.
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17
Spread remaining frosting over cakes to cover completely.
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18
Sprinkle with all but 1/2 cup of the coconut, pressing to adhere.
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19
Brush melted milk chocolate over both sides of the cookie halves to coat completely.
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20
Sprinkle with reserved 1/2 cup coconut; set aside to dry.
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21
Press 2 semisweet chocolate morsels onto bunny face for eyes.
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22
Using toothpicks, secure jellied candy onto bunny face for nose.
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23
Using toothpicks, secure licorice pieces onto face for whiskers.
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24
Using toothpicks, secure miniature marshmallows onto bunny face for teeth.
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25
Make 2-inch deep cuts atop bunny head; insert chocolate cookie halves for ears.
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26
Roll large marshmallows together; using toothpick, secure onto bunny for tail.
