Easter-Basket Cake

Easter-Basket Cake


  • 1 18 1/4 ounce box cake mix
  • 1 16 ounce can vanilla frosting
  • Pink icing color
  • 1 1/2 cups sweetened coconut
  • Lavender Marshmallow Peeps
  • Malted-milk eggs
  • Jelly beans

Make It

1. Prepare cake mix according to package directions for making two 8-inch round cakes. Transfer pans to wire rack; let cool 5 minutes. Invert cakes onto wire rack and cool completely.

2. Using a serrated knife, cut a 6-inch circular indentation in top layer, about 3/4-inch deep. Frost entire cake, stacking layers, with vanilla frosting. Use a large serving fork to create a basket-weave design in frosting on side of cake.

3. In a small bowl, dilute pink icing color with 2 tablespoons water. Stir in coconut to tint, and spread on a baking sheet to dry slightly. Fill indentation in top of cake with tinted coconut. Nestle Marshmallow Peeps in pink "grass" and add malted-milk eggs and jelly beans. For handle, cover a wooden basket handle with two strips of green felt and insert into cake.