Easter Basket Cake
Prep Time:
30 Minutes
Total Time: 2 Hours
20 Minutes
Servings: 12
This tasty festive chocolate Easter basket cake topped with a mound of coconut and mini chocolate eggs, is perfect for sharing at any Easter gathering.
All You Need Is ...
Cake
- Butter, for greasing
- Flour, for dusting
- 1 box (500g) Betty Crocker™ Super Moist™ Vanilla Cake Mix
- 230ml water
- 80ml vegetable oil
- 2 eggs
Topping
- 1 tub (400g) Betty Crocker™ Chocolate Frosting
- 100g shredded coconut
- 3 to 4 drops green food colouring
- 90g mini chocolate Easter eggs
Betty's Easy Steps
- Preheat oven to 180°C. Grease 1 (23cm) round cake pan with butter; lightly sprinkle with flour.
- Beat the cake mix, water, oil, and eggs, in a large bowl with electric mixer on low speed until moistened. Beat on medium speed for 2 minutes. Pour into pan.
- Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and then remove from pan. Cool completely on a wire rack.
- Place the cake on a serving plate. Frost sides and top of the cake. Make a basket weave pattern in frosting on the sides of cake by drawing 3cm horizontal and vertical lines with the tines of a fork.
- Add the shredded coconut and 3 or 4 drops of food colouring into a tightly covered jar and shake until evenly tinted; sprinkle on top of the cake. Place mini chocolate Easter eggs on top for the prefect finish. Serve immediately and store any leftovers in an airtight container for up to 3 days.
Betty's Tips
- You may also use a resealable plastic food storage bag to tint the coconut. Simply, add the coconut and food colouring to the bag, seal and rub with your fingers until the coconut is coloured green.
- Love chocolate cake? Substitute Betty Crocker™ Super Moist™ Dark or Milk Chocolate Cake Mix for the the vanilla cake mix.
