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Easter Basket Cake

This whimsical Easter Basket Cake is fun for kids as well as adults and simple to make. But don’t pick it up by the pipe-cleaner handle!
Servings: 8


  • 1 18.25 oz. chocolate cake mix
  • 3 1/2 cups icing sugar divided
  • 1/4 cup of water
  • 1 cup solid white shortening divided
  • 1/2 tsp clear vanilla
  • 1 1/2 cups coconut shredded
  • 2-3 drops of green food coloring
  • 24 speckled jelly bean eggs
  • 2 white pipe cleaners


  • Bake cake as directed on the box using 2 round pans. Set to the side to cool completely.

Frosting instructions:

  • Combine 2 cups icing sugar, water, 1/4 cup shortening and vanilla into a large mixing bowl.
  • Beat on low-speed until smooth (approximately 5 minutes).
  • Add the remaining sugar and shortening.
  • Beat on low for 5 minutes.
  • Scrape the sides and slightly stir, then beat on medium for 4 minutes.

Decorating instructions:

  • Center the bottom layer of cake on a dab of frosting on a platter.
  • Ice the top only, and then place the second cake layer on the icing.
  • Frost the top and sides of both layers.
  • Use a pastry bag to pipe a thick rope of frosting around the top edge of the cake.
  • Put coconut and green food coloring into a plastic bag. Seal and shake until the coconut reaches the desired shade.
  • Sprinkle the coconut onto the top of the cake (within the rope edging).
  • Add the speckled jelly beans to the top of the coconut.
  • Place a pipe cleaner into opposite sides of the cake. Bend them towards each other in an arc and twist them together to form the handle of the basket.