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Easter Basket Cake

 Easter Basket Cake
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.
8-10 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 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


  • 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

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Easter Basket Cake (continued)

Directions (continued)

  • basket.
  • Frost and decorate eggs as desired with white and tinted frosting.
  • Arrange in and around basket. Yield: 8-10 servings.