Every Easter, my girls and I make a 3-dimensional Easter bunny cake using a mold from Williams-Sonoma. It's a tradition that we all enjoy. At least a week in advance, I make the cake using the recipe included with the mold, and then put the cake in the freezer.
The day before Easter, we frost the frozen cake with my favorite cream cheese frosting and then press coconut into the frosting. This is my short-cut to quick and easy results (the thoughts of piping frosting all over the bunny makes my hand hurt!). Green tinted coconut is placed around the bunny and then Easter-colored peanut M&M's are strategically placed in the grass.