Bunny Cut-Up Cake

1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-1/3 cups), divided
2 baked 9-inch round cake layers, cooled
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed
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.
Variation
Prepare as directed, using regular COOL WHIP Whipped Topping and tinted coconut. To tint the coconut, mix 1/2 tsp. water with a few drops of food coloring. Add to coconut in resealable plastic bag. Seal bag; shake until coconut is evenly tinted. Sprinkle center of bunny's ears with tinted coconut.

We made this cake when I was a kid without the coconut and just covered it with vanilla icing and decorated it. I made it for my boys when they were little for Easter.
This is from: www.kraftfoods.com
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To see how to cut it up more clearly go to the link and click in the recipe where it says Bunny Rabbit Cut-Up Cake.
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