Position one intact 9-inch round cake layer on a large serving board to serve as the bunny head.

Using a sharp knife, cut the second 9-inch round cake layer into two convex ear shapes and one bow tie shape from the remaining center piece.

Place the two ear pieces at the top of the head and the bow tie piece at the bottom on the serving board.

Apply a thin crumb coat of vanilla frosting over the entire assembled cake and refrigerate for 20 minutes to stabilize the structure.

Frost the entire cake surface generously with the remaining vanilla buttercream.

Cover the head and ear sections with shredded coconut, pressing lightly so it adheres to the frosting.

Fill the center of each ear shape with pink decorating sugar to create an inner ear effect.

Position two black jelly beans for eyes and one pink jelly bean for the nose on the upper half of the head piece.

Insert three licorice strands on each side of the nose to form whiskers.

Arrange the assorted jelly beans in a pattern on the bow tie piece to complete the decoration.