Easter Bunny Cake

Preparation

1. Prepare cake mix according to package directions in two 9-inch pans, substituting the yoghurt for the water. Cool 10 minutes. Run knife around sides of pans to loosen cake; remove from pans to wire rack. Cool completely, about 1 hour.
2. Cut cake to make the ears, bow tie, and face. (See link below for diagram.)
3. Frost cake pieces with one container of frosting. Assemble all parts on a large platter or cake board.
4. Measure 1 cup of remaining container frosting into small bowl; tint pink with gel food color (reserve remaining white frosting for another use.)
5. Spread the some of the pink frosting on ear pieces, to create the inside of the bunny ears. Place the blue almonds on the cake for eyes and use black gel frosting for eye detail as shown in photo.
6. Place remaining pink frosting in resealable quart-size plastic bag; seal. Cut off one small corner. Pipe onto cake as shown in photo for nose and mouth and outline of body. Sprinkle the body purple sugar.
7. Press coconut around the outer edges of the cake.