Cooking World

Bake a plain sponge cake.
Take an 8-inch sponge cake and cut it in half. Smear the layers with frosting and then put the cake on its plain side to frost the body. Decorate with shredded coconut to make the fur. Make a cut into the cake behind the “head” to define the body. To make ears, flatten a large marshmallow and use scissors to cut it in half diagonally. Cut another marshmallow in half and press the rounds into the frosting to create cheeks. Small marshmallows will create pretty little bunny teeth. Beans from jelly will make eyes and noses.
Some tips
Heat the oven to 175 degrees C. Lightly grease two 9 inch round cake pans.
Separate eggs and reserve 2 of the egg whites for the frosting. Cream shortening, add 1 1/2 cups of the sugar, egg yolks, and 1 egg white; continue beating until the substance is well mixed.
Screen flour with baking powder and salt, mix with coconut and add alternately with milk and the almond extract to the shortening mixture. Pour batter into the prepared pans.
Bake at 175 degrees C for 30 minutes. Let cakes cool then take from pans. Sprinkle with crushed coconut on top and sides of cake after icing.
Ingredients
3/4 cup of shortening
3/4 teaspoon salt
1 1/2 cups sugar
2 cups milk
3 eggs
1 teaspoon vanilla extract
3 cups of screened flour
4 1/2 teaspoons of baking powder
1 teaspoon of almond extract
1 cup flaked coconut
1/3 cup corn syrup
2 tablespoons water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract