Mounds coconut easter basket cake

8 Servings

Ingredients

Quantity Ingredient
1 pack White cake mix with pudding
½ cup Mounds sweetened coconut
⅓ cup Butter, softened
3½ cup Powdered sugar
1 teaspoon Vanilla
3 tablespoons Milk
Twizzler's Pull 'N' Peel
Jelly Beans
Hershey's Mini Kisses
Assorted Easter candies
3 drops Green food coloring
¾ teaspoon Water
1½ cup Coconut

Directions

VANILLA FROSTING

COCONUT "GRASS

Prepare cake batter with whole eggs as directed, stir in ½ cup coconut.

Using 2 round 9" pans, bake and cool as directed. Place one layer on serving plate, bottom side up, frost top. Place second layer on top, top side up. Frost sides. Mark a five inch circle forming an indentation to allow basket to be filled. Frost edges of top. For handle, cut lightweight cardboard into 14" x ¾", cover with plastic wrap. Bend and insert handle ends into top of cake about 1" from sides; frost. Decorate center of handle with jelly beans and edges with single licorice strands. When frosting on sides of cake is firm, with fork, alternately press fork tines vertically and horizontally, forming basket pattern. Place coconut "grass" on top; decorate with Hershey's Mini Kisses and assorted candies. Separate licorice into 3 strand groups; twist and place around top rim. Place jelly beans around bottom. Remove handle before serving. 8 servings. Vanilla Frosting: In medium bowl, beat softened butter. Add 1 cup powdered sugar and vanilla; beat well. Add 2½ cups powdered sugar alternately with milk, beating to spreading consistency. Coconut "Grass": combine green food color with water; add to 1 ½ cups coconut. Stir until evenly tinted, use immediately.

Typed by R. Thompson (r-thompson@...) March 1997 From Mounds Coconut/Hershey's ad

Posted to MM-Recipes Digest V4 #10 by maintech@... on Mar 29, 99

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