1. Preheat oven to 350F.  Line 6″ round cake pan bottom with parchment paper, spray pan and both sides of paper.  Set aside.  Make Candy Melt ears, set aside.
2. In large mixing bowl, add cake mix, dry pudding mix, eggs, water, oil, extract.
3. Beat on medium speed 2 minutes, be sure to scrape down sides and bottom of bowl.
4. Bake 350 for 20-25 minutes or until center of cake is done.
5. Remove from oven and cool 5 minutes, turn cake out of pan onto work surface.
6. Cut cake in half, frost one side, stack cake together and sit cake on side with rounded side up.
7. Cut a wedge about 3″ from one end of cake for head/ears. Save cut piece and place in front of the cake for a face.  Fill pastry bag with tip # 5 with frosting. Pipe frosting ( like glue) cake piece to front of cake and pipe a frosting tail or attach cream puff.
8. Frost entire cake with Vanilla Buttercream Frosting.  Cover cake with 2 cups of coconut.
9. Attach candy melt ears on wedge that was cut out with piped frosting.
10. Toss 1 cup coconut with 2 drops of green food coloring gel in small zip lock baggie to color coconut like grass.
11. Arrange grass coconut on serving platter/cake stand, position bunny, attach nose Almond M & M-to cake with frosting and scatter remaining M & M’s around base of cake.

How to make Candy Melt Ears:  Place white and pink candy melts in two separate zip lock bags, seal bag.  In large glass mixing bowl, add 3 cups water, heat water in microwave for 3 minutes.  Remove from microwave and allow melts to melt in heated water.  Massage bags to ensure melts have melted.  Clip tiny end off each bag, pipe on wax paper or parchment, two bunny ear shapes with white melts first.  Let harden, then pipe pink melts to center of each bunny ear center.