Ingredients
- Ingredients:
- 1 pkg (510 g) Betty Crocker* Super Moist Golden, French Vanilla or White Cake Mix
- Water, vegetable oil and eggs as called for on cake mix package
- 1 tub (450 g) Betty Crocker* Creamy Deluxe Chocolate Frosting (any variety)
- 1 cup (250 mL) shredded coconut
- Green food colouring
- Candy Easter eggs
Preparation
Step 1
•Heat oven to 350°F (180°C ) for shiny metal pan or 325°F (160°C) for dark or non-stick baking pans. Lightly grease or spray with non-stick cooking spray, bottom and sides of two 8-inch (20 cm) or two 9-inch (23 cm) round baking pans.
•In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed for 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
•Bake 24 to 29 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
•Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup (75 mL) frosting. Top with second layer, rounded side up. Frost side of cake and spread thin layer of frosting on top of cake. Make a basket weave pattern in frosting on side by drawing inch-long horizontal and vertical lines with tines of fork.
•Shake coconut and 3 or 4 drops food colour in tightly covered jar until evenly tinted. Sprinkle on top of cake. Place candy eggs on coconut. Store loosely covered.