Easter Bunny Cake

Beat eggs at high speed with an electric mixer 2 minutes. Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into a greased and floured 9" circular pan.

Bake at 325°F for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.

Once cooled completely, cut the cake in half. These will be the two sides that make up the body of your bunny cake. Frost between your layers, and then prop up the cake on a frosted cardboard cake base to keep the cake in place.

At the front of the cake, make a notch to form the bunny's head. Take a chunk of the cake scraps, and attach it to the back of the cake to form the bunny's tail.

Once your bunny has begun to take shape, cover the whole body in frosting. Be sure to cover the cake in a thick layer, as this is what the coconut 'fur' will be adhering to. Gently pat your bunny with shredded coconut to give it a fluffy look.

To make Vanilla Meringue Cookie ears, beat egg whites, cream of tartar, salt, and vanilla extract at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Spoon mixture into 36 (1 1/4-inch) mounds onto parchment paper-lined baking sheets. Place wooden skewers into mounds. Bake at 200° for 2 hours; turn oven off. Let meringues stand in closed oven with light on for 8 hours. Once cool, pipe on pink frosting or use pink Candy melts to create the inner ear. Complete the cake with a pink gummy nose.