Easter Chick Cake

1 (16 ounce) box pound cake mix
1 (16 ounce) can fluffy white vanilla frosting
2 cups sweetened flaked coconut
Tail, wing, crest and wattle: 1 (14 ounce) bag gummy
    candies, cut in half lengthwise
Eye: 1 small, round blue candy
Feet and beak: 2 jelly-candy orange slices

Trace outline of cake body and head. Cut head pattern from cardboard.

Heat oven to 350 degrees F. Grease and flour 1 round 9 x 2-inch cake pan.

Prepare cake batter as directed on box; pour into prepared pan. Bake 40 to 45 minutes or until golden and a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes, then invert cake on rack to cool completely.

Place head pattern on cake and cut out; cut off piece of cake above dotted line (save piece for snacking). Place body of cake on a serving platter; attach head using some of the frosting as glue. Frost cake with remaining frosting. Press coconut over top and sides. Attach gummy candies, cut sides down, as shown. Press eye in place. Trim orange slices for feet and beak; press in place.