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Easter Basket Cake

 

.
16

Yield

10

servings

Prep

10

min

Cook

25

min

Ready

50

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

18 ¼ ounces cake mix, white
about 1 package
16 ounces frosting
white, about 1 can
2 drops food coloring
green
*
½ teaspoon water
2 cups coconut, shredded, unsweetened (desiccated)
*
14 ounces candy coated chocolate pieces
about 1 package
*

Directions

Prepare the cake mix and bake the cake in two 8 inch rounds according to package directions.

Cool completely.

Cut a circle out of the center of one of the layers, leaving a ring that measures 1½ inches from the outer to the inner edge.

Place the uncut layer on a serving platter and frost the top.

Place the ring layer on top of the frosted layer, and frost the sides and top of the basket.

Decorate the sides and top by pressing candy pieces into the frosting.

To tint the coconut, combine water and green food coloring in a medium bowl.

Stir in coconut with a fork until evenly tinted.

Place green coconut grass in center of cake basket.

To make a handle, cut a piece of aluminum foil 8x16 inches.

Fold in half lengthwise 4 times.

Wrap with ribbon, securing the ends with tape.

Insert ends of the handle into the cake top.

Fill basket with Easter candy and goodies, if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 44134% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 424mg 18%
Total Carbohydrate 24g 24%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 0%
Calcium 10% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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