Preheat oven to 180 C. Grease three deep 20cm-round cake pans.

Make cakes according to directions on packets, divide mixture evenly between prepared pans; bake about 30 minutes. Turn onto wire racks to cool. Using serrated knife, level cakes so they are the same height.

Turn cake cut-side down and cut out shapes for rabbit's feet, paws and ears.

Cut feet and paws in half. Cut each paw diagonally from narrow end to broad end to taper, discard other two pieces; cut 1cm from narrow ends of front feet.

Assemble cake pieces on 40cm x 65cm prepared rectangular board, cut-side down.

To make butter cream, beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.

Spread cake with plain butter cream, cover well with coconut.

Place 2 tablespoons of the coconut and pink colouring in small plastic bag; rub until coconut is evenly coloured. Sprinkle centre of each ear with pink coconut. Arrange sugar-coated Easter eggs on pink coconut.

Position black Smarties for eyes. Cut red Smartie in half, position on face for nose.

Cut licorice strap into thin strips, position on face for whiskers, mouth, nose and claws.