Honestly, I don't think this is a cake for beginners. Or people who aren't slaves to detail.
Applying the dyed coconut exactly where you want it — and not letting it fall where you don't — is a daunting task.
This recipe is from a 1969 ad for Baker's coconut.
Using 1 box of cake mix, bake an 8-inch and a 9-inch layer cake. Cool. Cut 9-inch layer as show in diagram A and 8-inch as shown in diagram B. Split 2 ring sections from diagram B. Arrange pieces as shown in diagram C, placing split rings sections above and below smaller zigzag piece.
Next, make 4 1/2 cups (2-egg white) Seven Minute Frosting; secure cake pieces with frosting. Tint 3 cups frosting pink with red food coloring; frost egg portion of cake. Frost rest of cake with remaining frosting.
Now, using 1 package (7 oz.) Baker's Angel Flake Coconut and food coloring, tint 1/2 cup coconut yellow, 1/3 cup coconut pink and 1 cup coconut green. Sprinkle yellow coconut over head, neck and beak. Sprinkle green coconut over nest, and remaining white coconut around diamonds.
Decorate with string licorice sticks and jelly beans.
Here's a close-up of the diagram.
Click here for a recipe for individual Molten Spiced Chocolate Cabernet Cakes. (They're mush easier to make than it sounds.)
Via one of my other blogs, Found in Mom's Basement
ADDENDUM posted 28 March 2013
Am still feeling guilty for discouraging you from trying the above recipe. Hope this makes up for it.
I just came across photos of a super-easy bunny cake idea from 1956. And when I say super-easy, I mean a child could put together this Easter rabbit — which is a good thing because the type is too small to be readable.
Click the image to enlarge it.