Coconut Easter Basket Cake
1 package (about 18 ounces) white cake mix (with pudding in the mix)
2 cups sweetened coconut flakes, divided
Vanilla frosting, recipe follows
Jelly Beans
Twizzler's pull 'n' peel candy
Mini kisses chocolate
Coconut Grass, recipe follows
Prepare cake batter with whole eggs as directed on package; stir in
1/2 cup coconut. Using 2 round 9-inch pans, bake and cool as
directed.
Place 1 layer on serving plate, bottom side up; frost top with
Vanilla Frosting. Place second layer on top, top side up. Frost
sides. Mark a 6-inch circle from center of top layer. Using fork,
gently remove small amount of cake from within circle, forming an
indentation to allow basket to be filled. Lightly frost edges of
top.
Cut lightweight cardboard into 14 x 3/4-inch strip for handle; cover
with plastic wrap. Bend and insert handle ends into top of cake
about 1-inch from sides; frost. Decorate with jelly beans and single
licorice strands. When frosting on sides of cake is firm, with fork,
alternately press fork tines vertically and horizontally, forming
basket pattern.
Place coconut 'grass' on top; decorate with mini kisses Chocolate
and assorted candies. Separate licorice into 3 strand groups; twist
and place around top rim. Place jelly beans around bottom. Remove
handle before serving.
8 servings.
Vanilla Frosting: Beat 1/3 cup softened butter in medium bowl. Add 1
cup powdered sugar and 1 teaspoon vanilla extract; beat well. Add
2-1/2 cups powdered sugar alternately with 3 tablespoons milk; beat
to spreading consistency.
Coconut 'Grass': Combine 3 drops green food color with 3/4 teaspoon
water; add to remaining 1-1/2 cups coconut. Stir until evenly
tinted; use immediately.
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