Easter Basket Cake – a delicious recipe with cake layers, white vanilla frosting, coconut, Green liquid food coloring, egg, marshmallows. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place 1 cake layer on a cake stand or serving plate. Top with 1 cup of the frosting, and spread evenly. Repeat procedure with second cake layer, and top with remaining cake layer.
2
Using a small knife, carve out a 1/2-inch deep hole in the top center of cake, leaving a 1-inch border. Use a spoon to remove the carved out cake from hole. Lightly frost sides and top of cake with 1 cup of the frosting, coating the top hole with a thin layer to hold in the crumbs.
3
Fit a large piping bag with a basket weave tip (such as Wilton No.47 tip) and fill piping bag with remaining icing. Pipe a basket weave pattern around sides of cake.
4
Place coconut and a drop of green food coloring in a plastic ziplock bag; toss to combine. Transfer green coconut to the hole on top of cake, covering entire hole. Top coconut with candy eggs.
5
Skewer mini marshmallows onto garden wire, leaving a 1 1/2-inch border of wire on both ends. Insert wire ends into top of cake to resemble a basket handle.
777
kcal
Calories
6
g
Fat
32
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 pre-baked (8-inch) round cake layers, 4 cups white vanilla frosting, 1 cup sweetened shredded coconut, Green liquid food coloring, and more.
Yes, Easter Basket Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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