It just wouldn't be Easter each year if my Mom didnt make her family-famous bunny cake. My sister and I always joined her in the kitchen to help decorate the bunny's face and of course, eat the extra jelly beans. Now that I have a daughter, I'm excited to carry on this tradition with her although I may have to make a few tweeks here and there (the husband's not a fan of coconut and I like the idea of adding chocolate…maybe spring-colored peanut M&M's in place of the jelly beans…). This recipe is so easy to make and can be as simple or as elaborate as you wish. Here's how you do it:

1. Bake 2 8- or 9-inch cake rounds. You can use a boxed mix or your favorite recipe like this Vanilla Cake.

 2. When cake is cool, cut 2 convex shaped ears. (Tip: Cut the first ear then place it on top of the remaining cake and cut out the other to assure they're the same shape.)

  
 3. Assemble the bunny placing the ears at the top of one cake round and the bow tie at the bottom (as shown in the picture). Frost the entire bunny covering the top and sides. You can use a container of white frosting or make your own. Sprinkle with flaked coconut, if desired.

 
 4. Tint flaked coconut green and pink (or your favoite colors).

 5. Decorate the face, ears, and bow tie using the colored coconut and jelly beans.

 6. Use licorice or red icing to add whiskers and a smile.

Share YOUR bunny cakes with us!

Submit your bunny cakes to MyRecipes (see details below) and your recipe could be featured as one of our Editors' picks. The winners will also get a cookbook from either Southern Living or Cooking Light.

To submit a bunny cake recipe for the contest, click the “Get Started” button on our Community Page anytime between now and midnight on Sunday, March 25^th.