Printable | Taste of Home

Easter Basket Cake

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)

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-inch 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-inch 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- x 3/4 inch 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

Printed from tasteofhome.com May 22, 2008

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Easter Basket Cake cont.

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.