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Easter Basket Cake
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Festive Easter cake with colorful layers, coconut grass filling, and assorted candy toppings.
Ingredients:
  • 3 large egg whites
  • 1/3 cup vegetable oil
  • 1 (16 ounce) can white frosting
  • 1 (14 ounce) package candy-coated chocolate pieces
  • 2 drops green food coloring
  • 0.5 teaspoon water
  • 2 cups flaked coconut
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and grease 2 (8-inch) round cake pans. In a large bowl, combine cake mix, 1 cup water, egg whites, and oil using an electric mixer on low speed until moistened in about 30 seconds. Then, beat at medium speed for 2 minutes. Pour the batter into the prepared cake pans.
  • Once the delightful aroma fills your kitchen, let the cake layers bake in the preheated oven until a toothpick inserted in the center comes out clean, after about 23 to 28 minutes. After a brief 15-minute rest in the pans, gently release the cakes, allowing them to cool completely on a wire rack for a flawless finish.
  • Using a sharp knife, carefully remove the center of 1 cake layer to create a 1 1/2-inch ring. Place the whole cake layer on a serving platter and spread frosting on the top. Gently position the ring layer on top of the frosted one and frost the entire cake. Complete by pressing candy pieces into the frosting on the sides and top for decoration.
  • In a medium bowl, mix green food coloring and 1/2 teaspoon of water. Stir in coconut with a fork until evenly tinted. Create green coconut grass and place it in the center of the cake basket.
  • Take an 8x16-inch piece of aluminum foil and fold it in half lengthwise four times. Wrap it with ribbon and secure the ends with tape. Insert the ends into the cake top to make a handle. Fill the basket with Easter candy and goodies, if desired.

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