Name: Easter Basket Cake
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1 cup granulated sugar; 1/2 cup self-rising flour, sifted; 1/2 cup 2% milk; 2 None eggs, at room temperature; 1 lb vanilla icing; 1/2 cup shredded coconut; 4-6 drops green food coloring; 24 inches ribbon; 3 None pipe cleaners, to decorate; 6 None edible sugar roses, to decorate; None None assorted candy eggs, to decorate

Servings: 4 persons

1/2 cup butter, softened
1 cup granulated sugar
1/2 cup self-rising flour, sifted
1/2 cup 2% milk
2 None eggs, at room temperature
1 lb vanilla icing
1/2 cup shredded coconut
4-6 drops green food coloring
24 inches ribbon
3 None pipe cleaners, to decorate
6 None edible sugar roses, to decorate
None None assorted candy eggs, to decorate

1
Preheat oven to 350u00b0F. Grease and line an 8 inch cake pan with parchment paper.
2
Cream butter, sugar, flour, milk and eggs on low speed. Increase speed to medium and beat for 1-2 mins, or until mixture is pale and smooth. Transfer to prepared pan and bake for 35-40 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely. Transfer to a serving plate.
3
Using a serrated knife, level top of cake. Cut out center of cake to form a basket shape. Frost cake with vanilla icing. Color coconut with green food coloring. Sprinkle in middle of cake and a little around the side to resemble grass. Wrap ribbon around pipe cleaners and insert into cake to form a handle. Decorate with sugar roses and fill basket with candy eggs.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Easter Basket Cake

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