Try this Easter Basket Cake recipe, or contribute your own.
Suggest a better descriptionFrost cake, flat side up, with whipped topping. Tint half the coconut with green food coloring and half with yellow food coloring. Press yellow coconut on sides of cake to resemble basket. Sprinkle green coconut over top to resemble grass. Fold rope licorice in half and twist; wrap with shoestring licorice. Insert ends into top of cake (to make a handle of the licorice). Garnish with jelly beans and chocolate eggs if desired. Store in refrigerator. Note: To tint coconut, combine 4 drops of food coloring with 1 teaspoon of water or milk and sprinkle over coconut in a jar or bowl. Cover and shake vigorously, or toss with fork. Typed by R. Thompson (r-thompson@usa.net) 3-99 Source: The News-Enterprise-Elizabethtown KY Posted to MM-Recipes Digest V4 #10 by maintech@ne.infi.net on Mar 29, 99
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Serving Size: 1 Cake (224g) | ||
Recipe Makes: 1 | ||
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Calories: 502 | ||
Calories from Fat: 264 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.3g | 39 % | |
Saturated Fat 25.3g | 126 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 4.5mg | 1 % | |
Sodium 161.3mg | 6 % | |
Potassium 226.2mg | 6 % | |
Total Carbohydrate 52.9g | 16 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 52.9g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 502
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