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Easter Basket Cake Recipe

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For a festive cake all of your guests will be impressed with at your Easter gathering, try this recipe. It is so easy but looks like you fussed.—Mary Kay Morris, Cokato, Minnesota

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Easter Basket Cake Recipe

Prep: 1 hour Bake: 30 min.

Yield: 10-12 Servings

60 30 90

Ingredients

1 package (18-1/4 ounces) yellow cake mix
3 cups of white frosting
3 drops of green food coloring
1/2 teaspoon of water
2 cups of flaked coconut
Jelly beans, marshmallow Peeps and chocolate kisses (or the candy of your choice)

Directions

Cover the serving board with gift wrap, taping the wrap on the back side of the board. Cover the wrapped board with clear cellophane in the same way. Set the board aside.
Using two 9-in. round baking pans, prepare and bake the cake according to the package directions. Cool cakes for 10 minutes before removing from the pans to wire racks to cool completely.
Place on cake in the center of the covered serving board. Spread the top of the cake with frosting.
Cut a 6-in. circle from the center of the second cake. Remove the center circle and set aside for another use. Place the cake ring on top of the frosted cake layer, creating the basket. Frost top and sides of basket.
For the handle, cover the 14-in. x 3/4-in. strip of lightweight cardboard with plastic wrap. Bend the cardboard strip into an upside-down "U" shape and insert the ends into the top of the cake about 1 inch from the outside edge. Frost the handle.
In a large resealable plastic bag, combine three drops of green food coloring and 1/2 teaspoon of water. Add coconut, seal the bag and shake until coconut is evenly tinted. Sprinkle a portion of green coconut inside the basket. Reserve remaining coconut to sprinkle around the bottom of basket later.
Fill the basket with candy of your choice. Press candy pieces onto the top of the handle where shown in the photo or as desired.
When the frosting on the cake is firm, press the tines of a fork into the frosting on the sides of the cake to create a basket-weave pattern, alternating vertical and horizontal designs.
Sprinkle the remaining tinted coconut around the bottom of the basket. Yield: 10-12 servings.

Originally published as Easter Basket Cake in Country Woman March/April 2003, p39

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Reviews for Easter Basket Cake (3)

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Easter Basket Cake

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Reviewed on Apr. 07, 2010 by wargofive

Hi I made this cake a few years ago and I just wrapped the cardboard with ribbon and stuck in the cake

eastcake.gif picture by wargofive Linda

Reviewed on Apr. 06, 2010 by CandiceBFureal

This cake looks so cute, HOWEVER, the handle wont stay up. I cut my cardboard out, covered it with plastic wrap, frosted it(huge mess) and stuck it in the cake, it caved in. So I scraped that one, and this time used a coat hanger to give it some sturdiness. recut my cardboard, covered the cardboard and the coathanger in wrap, recovered with icing. again huge mess, and this time stuck it in the cake. it didnt cave it, it fell over. So we scrapped the whole "basket" look and made it a "nest" cake. it ended up ok, but very dissappointed in it. Would not make again.

Reviewed on Mar. 29, 2010 by plyter

It looks hard, but very easy to make. I made it for Easter last year for my husbands 3rd grade boys Sunday School class he teaches and was a big hit. Have made 2 so far.