Mounds Coconut Easter Basket Cake

VANILLA FROSTING
1/3 c Butter, softened
3 1/2 c Powdered sugar
1 ts Vanilla
3 tb Milk
Twizzler’s Pull ‘N’ Peel
Jelly Beans
Hershey’s Mini Kisses
Assorted Easter candies

COCONUT “GRASS
3 dr Green food coloring
3/4 ts Water
1 1/2 c Coconut

Prepare cake batter with whole eggs as directed, stir in 1/2 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 3/4″, 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 2 1/2 cups powdered sugar alternately with milk, beating to
spreading consistency. Coconut “Grass”: combine green food color with
water; add to 1 1/2 cups coconut. Stir until evenly tinted, use
immediately.