Place two cans of full-fat coconut milk in the refrigerator over night upside down. This allows the coconut fat to separate from the milk.

Preheat the oven to 350°.

After the cans of coconut milk have chilled, turn them upright and open. Pour 1 1/4 cups of the coconut water into a large mixing bowl. Discard the remaining coconut water and set the coconut cream back in the refrigerator.

To the large bowl, add the egg whites and cake mix. Melt the coconut oil in the microwave for 10-20 seconds, or just until in a liquid state. Add to the cake mix and beat until the mixture is smooth.

Scoop the cake batter into 24 lined cupcake tins. Bake for 18-22 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Set the cupcakes on a wire rack, allowing them to cool.

Meanwhile, scoop the coconut fat out of the cans and add it to a medium mixing bowl along with the honey and vanilla. Beat on high for 5-10 minutes, or until the mixture is light and fluffy. Spoon the mixture into a piping bag and return to the refrigerator.

Pipe a generous layer of coconut cream on the top of each cupcake. Dip the tops into a small bowl of the shredded coconut, being sure to coat all sides of the coconut cream.

Using a small paring knife, make a 1 1/2 inch deep slit in the top center of each cupcake.

Attach the eyes and nose with the small tubes of icing included in the kit and make a mouth using the large bag of pink frosting.

Cut your variety of fruit into 1/4" thick slices with a minimum of a 3" diameter. Using the included cookie cutter, press firmly on the fruit to create the ears for the bunny.

Insert the ears into the slit on the tops of the cupcakes right before serving. Using the pink icing, add the inside ear detail. Serve immediately!