Preheat oven to 180 degrees C. Butter two round cake tins.
Divide the cake mixture into each cake tin and bake for 25 minutes. Cool down for ten minutes before removing from the tin; then cool completely on a rack.
Meanwhile, mix the cream cheese and icing sugar in a bowl. Whisk until the mixture is creamy then add the vanilla essence.
Set one cake aside or to prepare a second bunny. This recipe uses only one cake.
Cut the cake through the middle to obtain two same size arcs. On a serving dish, butter the inside of the 2 arcs with the cream cheese mixture then stick them together, place the 2 arcs side by side standing on the edges. Cut a small triangle in each arc at about 1/4 of one end to make the bunny neck and head.
Attach the 2 triangles at the other end. That will be the bunny tail. Attach the triangles with a skewer if necessary. If the triangles are too big then adjust and cut accordingly.
Cover the bunny with the cream cheese mixture then sprinkle with half of the grated coconut.
Cut two long ears in a pink paper sheet and make them stand by inserting them in the coconut topping. Make the eyes with the 2 sultanas and the nose with the strawberry.
In a jar with a lid place the rest of the coconut with 3 drops of green food colouring. Shake well; the coconut flakes will take a green colour. Sprinkle all around the bunny to make the grass. Refrigerate until serving.