Easter Basket Cake

Offer to bring the dessert when you head to Grandma's house for Easter. Your family will be amazed at your creation!

Ingredients

1 pkg (510 g) Betty Crocker* Super Moist Golden, French Vanilla or White Cake Mix
Water, vegetable oil and eggs as called for on cake mix package
1 tub (450 g) Betty Crocker* Creamy Deluxe Chocolate Frosting (any variety)
1 cup (250 mL) shredded coconut
Green food colouring
Candy Easter eggs

1

Heat oven to 350°F (180°C ) for shiny metal pan or 325°F (160°C) for dark or non-stick baking pans. Lightly grease or spray with non-stick cooking spray, bottom and sides of two 8-inch (20 cm) or two 9-inch (23 cm) round baking pans.
2

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed for 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3

Bake 24 to 29 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
4

Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup (75 mL) frosting. Top with second layer, rounded side up. Frost side of cake and spread thin layer of frosting on top of cake. Make a basket weave pattern in frosting on side by drawing inch-long horizontal and vertical lines with tines of fork.
5

Shake coconut and 3 or 4 drops food colour in tightly covered jar until evenly tinted. Sprinkle on top of cake. Place candy eggs on coconut. Store loosely covered.