Bunny Cut-Up Cake

1 pkg. (7 oz.) Angel Flake Coconut (2-1/3 cups), divided
2 baked 9-inch round cake layers, cooled
1 tub (8 oz.) Cool Whip Strawberry Whipped Topping, thawed
Suggested decorations, such as licorice, assorted Life Savers Candies, gumdrops

Leave 1 cake whole; cut remaining cake as shown in illustration. Arrange cake on serving tray as shown in illustration, using small amount of the whipped topping to hold pieces together. Frost cake with remaining whipped topping. Sprinkle coconut over bunny's head and ears. Decorate with licorice and candies. Store in refrigerator. Makes 16 servings

Variation: Prepare as directed, using regular Cool Whip Whipped Topping and tinted coconut. To tint the coconut, mix 1/2 tsp. water with a few drops of food coloring. Add to coconut in resealable plastic bag. Seal bag; shake until coconut is evenly tinted. Sprinkle center of bunny's ears with tinted coconut.