Easter Basket Cakes
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Easter Basket Cakes


Easter Basket Cakes

Easter Basket Cakes

Makes 12
Work: 25 minutes
Total: 1 hour 50 minutes


3 cups all-purpose flour
2 teaspoons salt
1 1/3 cups unsalted butter, softened
1 1/3 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
Turquoise petal dust (available at countrykitchensa.com) or blue food coloring
4 cups (12 ounces) shredded sweetened coconut
Confectioners' sugar
1 16-ounce container vanilla frosting
Candy eggs
Mini chocolate bunnies


1. Heat oven to 350 degrees F. Whisk together the flour and salt in a bowl and set aside. Grease a basket pan evenly and dust with extra flour, tapping out excess; set aside.
2. Beat the butter and sugar on high speed until light and fluffy, 8 minutes. Reduce mixer speed to low and add the eggs one at a time, beating after each addition. Add vanilla and scrape down the sides of the bowl.
3. Add the flour mixture in 3 stages, mixing until just incorporated. Divide half the batter among the 6 cups of the pan and bake until a cake tester inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes, turn cakes out, and cool completely on a wire rack. Repeat with remaining batter.
4. Mix petal dust, a pinch at a time, with 2 cups coconut until you get desired shade (if using food coloring, use a couple of drops before adding more); spread on a baking sheet. Bake at 350 degrees F. until dry but not browned, about 8 minutes. Spread the remaining 2 cups coconut on another baking sheet and bake until golden, about 12 minutes. Dust cooled cakes with confectioners' sugar and fill each with 2 tablespoons frosting. Top with coconut to make a nest and decorate with candy eggs and bunnies.