1. Prepare the Pans and Oven:

Preheat the oven to the temperature specified on the cake mix box (usually 350°F/175°C).

Coat two 8-inch round cake pans with cooking spray.

2. Prepare the Cake Batter:

Prepare the chocolate cake mix according to the directions on the box. Usually, this involves combining the mix with eggs, oil, and water.

Stir the mini chocolate chips into the batter.

3. Bake the Cakes:

Divide the batter evenly between the prepared cake pans.

Bake as directed on the cake mix box. Or until a toothpick inserted into the center comes out clean.

4. Cool the Cakes:

Let the cakes cool in the pans for 10 minutes.

Then, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely.

5. Make the Frosting:

While the cakes are cooling, make the frosting.

Beat the softened butter in a large bowl with a mixer on high speed until fluffy, 1 to 2 minutes.

Add the powdered sugar, the 2 tablespoons of milk, and the vanilla extract.

Beat on low speed to combine. Then increase the speed to high and beat until the frosting is smooth, light, and spreadable, 2 to 3 minutes. Add 1 more tablespoon of milk if needed to reach the desired consistency.

6. Prepare the Bunny Nose:

Dollop a nickel-size mound of frosting on a square of parchment paper.

Smooth it out slightly with a knife or spatula.

Sprinkle the frosting with pink and white nonpareils.

Place the parchment paper with the frosting nose in the freezer to harden.

7. Cut the Cake into the Bunny Shape:

Place one of the cooled cake rounds on a cutting board.

Starting from one side of the cake, measure 2 ½ inches toward the center. Then use a serrated knife to cut through that point vertically to make a long, bunny ear-shaped slice.

Repeat on the opposite side of the cake. You’ll have a wide strip of cake left in the middle (which you can snack on or save for another use) and two bunny ear shapes.

8. Assemble the Bunny:

Place the second, uncut cake round near the bottom of a large platter. This will be the bunny’s head.

With the rounded sides of the ears facing out, cut a small notch (about 1 inch) from the bottom of each ear. To make a flat edge.

Place the ears at the top of the head, with the flat edges of the ears flush against the head and about 1 inch apart.

9. Frost the Cake: Generously frost the entire cake with the vanilla frosting.

10. Decorate the Ears: Use a toothpick to draw an oval in the middle of each ear, leaving a border around the edges.

Carefully fill the ovals with pink and white nonpareils. Pressing gently so they stick to the frosting.

11. Add Coconut “Fur”:

Cover the rest of the cake (except for the nonpareil-filled ovals) with the unsweetened desiccated coconut. Patting it gently to adhere to the frosting.

12. Clean Up Excess Coconut:

Use a pastry brush (or a clean, dry paintbrush) to brush away any excess coconut from the platter.

13. Add the Facial Features: Place the frozen frosting nose in the center of the bunny’s head.

Arrange two strips of the black licorice in two curves to create closed eyes.

Make a mouth in an anchor shape with the remaining licorice pieces.

Serve and enjoy your adorable Bunny Cake!