2 1/4 cups (550 mL) Robin Hood® All Purpose Flour
1 1/2 cups (375 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
1/2 cup (125 mL) Crisco® All-Vegetable or Golden shortening
2/3 cup (150 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
1 tsp (5 mL) vanilla
1/3 Cup (75 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
2 cans (16oz/454g) prepared vanilla frosting
2 cups (500 mL) shredded coconut
red licorice strips
1. Preheat oven to 350ºF (180ºC). Grease two 8 or 9-inch (20 or 22cm) round cake pans.
2. Blend flour, sugar baking powder and salt together in a large mixer bowl. Add shortening, 2/3 cup (150mL) milk and vanilla. Beat 2 minutes on medium speed, scraping sides and bottom of bowl constantly. Add remaining milk and eggs. Pour batter into prepared pans. Bake in preheated oven 30-35 minutes or until toothpick inserted in center comes out clean. Cool.
3. Turn one cooled cake layer upside down. Mark center of cake with toothpick. Measure about 2-inches (5cm) in from two sides of cake lining up the toothpicks. Using the tip of a sharp knife, lightly draw a 2-inch (5cm) wide x 6-inch (15cm) long oval, football shape, to make the ears. Cut with a serrated knife. The middle part of the layer will be the “bow tie” for the bunny (see photo).
4. Place whole cake layer in center of large tray. Place ears and bow tie, rounded side up, to make bunny. Frost entire surface and sides of cake, connecting the pieces together with frosting. Sprinkle with coconut. Cut licorice pieces for mouth and whiskers. Cut jelly beans in half for eyes, nose and bow tie.