Rabbit Cake with Chocolate or Coconut for Easter

Melt the chocolate in a double boiler. Use a template (cake base) to mark one cake base so that two ears appear on the sides and a bow tie in the middle. Then cut off the ears. The second cake base will be the rabbit's head. Cut off a small piece at the bottom of both ears and then glue the ears to the head with the melted chocolate. Brush the head and ears with the rest of the chocolate.

Add vanilla flavor to the cream, whip until stiff and use it to stick the fly to the head and coat it completely.

Use the rest of the cream and the food coloring to decorate ears, eyes, nose, mouth and bow tie. Finished!

Heat the coconut cream with the sugar in a saucepan, add the flour and stir until smooth. Then beat the butter at room temperature and stir in the prepared coconut cream.

Cut the cake bases in half, spread the cream on top and fold them into a crescent moon. Now glue the two crescents together with the cream. Cut out a small corner on one side and stick the cream on the other end as a tail.

Brush the whole rabbit with the prepared cream and sprinkle with the desiccated coconut. Now cut the ears out of the cardboard and place them on the side of the head cut out for the rabbit. Happy Easter!