Easter Basket Cake

1 package yellow cake mix
Water, oil and eggs called for on cake mix package
1 tub Creamy chocolate fudge ready-to-spread frosting
1 cup shredded coconut
Green food color
Candy Easter eggs

Heat oven to 350 degrees. Grease bottoms only of 2 round pans, 8 or 9x1 1/2 inches. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.

Bake 8-inch pans 33 to 38 minutes, 9-inch pans 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.

Fill layers and frost side of cake with frosting. Spread thin layer of frosting on top of cake. Make a basket weave pattern in frosting on side of cake by drawing inch-long horizontal and vertical lines with tines of fork.

Shake coconut and 3 or 4 drops food color in tightly covered jar until coconut is evenly tinted; sprinkle on top of cake. Place candy eggs on coconut. Makes 12 servings