Bunny Butt Cake

Heat oven to 350°F. Grease a 1 1/2-quart ovenproof bowl (7 1/2 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.

Make cake batter as directed on box. Fill the 3 muffin cups two-thirds full with cake batter. Pour remaining batter into 1 1/2-quart bowl.

Bake cupcakes 14 to 16 minutes, bowl 45 to 49 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from muffin cups and cake from bowl; place rounded sides up on cooling racks. Cool completely, about 2 hours. If necessary, cut off the rounded tops of cake and cupcakes.

Spoon frosting into a large bowl. Stir in enough red food color to make desired pink color. Place bowl cake on serbing platter cut side down; spread 1/3 cup frosting over the cake. Use frosting to stick cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary to help hold in place. 

Place marshmallow halves, cut sides down, on the tops of  2 cupcakes to make the heels of the feet. Spread a thin layer of frosting over the feet and tail. Freeze cake 30 to 45 minutes to set frosting.

Spread remaining frosting over the cake. Sprinkle with 2 cups of the coconut; pressing gently to adhere to cake. Add 1 cup coconut to a 1-quart resealable food storage plastic bag. Add green food color and shake bag to blend; tint to desired color. Sprinkle green coconut around bake. Use a rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed. Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into the large end of each carrot to make greens carrot tops.

Cut ears from construction paper; wrap the ends that will be inserted into cake with plastic food wrap. Insert into cake. Before serving, remove ears, plastic wrap, and toothpicks. Store loosely covered at room temperature.