Easter Basket Cake

  • Prep 30 min
  • Total 2 hr 18 min
  • Servings 12

Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8- or 9-inch round cake pans.
  • 2
    Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side of cake and spread a thin layer of frosting on top of cake. Make a basket weave pattern in frosting on side of cake by drawing inch-long horizontal and vertical lines with tines of fork.
  • 3
    Shake coconut and 3 or 4 drops food color in tightly covered jar until evenly tinted; sprinkle on top of cake. Place candy eggs on coconut. Store loosely covered.

  • Instead of making a basket, try placing animal-shaped marshmallow candies on top of the tinted coconut. They'll look like spring animals playing in a field.
  • To make frosting the cake a bit easier, you can leave a smooth finish on the outside of your Easter basket cake.

Nutrition Facts are not available for this recipe
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