METHOD

• Preheat the oven to 350 degrees F.
• Butter and flour the metal bowls.
• Combine the cake mix, water, oil, and eggs in another clean bowl.
• Hit for 2 minutes until well blended.
• Pour 2 cups of batter into the smaller prepared bowl pour remaining batter into larger prepared bowl.
• Bake smaller cake for 40 minutes and larger cake for 45 minutes until toothpick inserted into the center of the cake comes out clean.
• Cool cakes on cooling rack for 30 minutes.
• Invert cakes onto cooling rack and cool completely.
• Cut larger cake in half forming 2 half-moon pieces.
• Spread 1/4 cup of frosting over flat top of each piece.
• Place pieces cut side down on work surface, adhering frosted sides jointly. Trim 1-inch from 1 end of the cake discard trimmings.
• Then repeat with the smaller cake. Place larger cake on a serving platter.
• Next spread 2 tablespoons of frosting over trimmed end of smaller cake.
• Place trimmed end of smaller cake against trimmed end of larger cake.
• Then spread remaining frosting over cakes to cover. Sprinkle with all but 1/2 cup of the coconut, pressing to adhere.
• Brush melted milk chocolate over both sides of the cookie halves to coat entirely.
• Shake over with reserved 1/2 cup coconut set aside to dry.
• Press 2 semisweet chocolate morsels onto bunny face for eyes.
• Using toothpicks, secure jellied candy onto bunny face for nose. Using toothpicks, secure licorice pieces onto face for whiskers.
• Using toothpicks, secure miniature marshmallows onto bunny face for teeth.
• Make 2-inch deep cuts atop bunny head.
• Then insert chocolate cookie halves for ears.
• Roll large marshmallows together by using toothpick, secure onto bunny for tail.