Easter Basket Cake Recipe

Easter Basket Cake Recipe photo by Taste of Home

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Your guests won't guess how simple it is to cut and assemble this crowd-pleasing cake. Food coloring brightens the store-bought frosting that decorates the basket and eggs, and turns flaked coconut into green Easter grass.

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Easter Basket Cake Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 8-10 Servings

30 20 50

Ingredients

1 package white cake mix (regular size)
4 cups vanilla frosting
Pink, yellow, blue and purple gel or paste food coloring
3 tablespoons flaked coconut
3 drops green food coloring

Directions

Prepare cake mix according to package directions. Pour the batter into a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes; invert cake onto a wire rack to cool completely.
Referring to this diagram, cut cake into a basket, handle and six eggs. Arrange basket and handle on a 19-in. x 14-in. covered board. Place 1/4 cup of frosting in each of three bowls; tint one pink, one yellow and one blue. Place 1 cup frosting in another bowl; tint purple. Leave the remaining frosting white.
Frost the basket purple. Frost the sides of the handle white. Cut a hole in the corner of a pastry or plastic bag insert star tip #32. Fill with white frosting. Pipe a robe border on the handle and on the top and bottom of basket
For grass, place coconut in a resealable plastic bag; add green food coloring. Seal bag and shake to tint. Sprinkle above the top of the basket.
Frost and decorate eggs as desired with white and tinted frosting. Arrange in and around basket. Yield: 8-10 servings.

How-To: Basket Diagram >