Easter Bonnet Cake

 

Prepare cake batter for a two-layer cake, from a recipe or cake mix, and enough icing for a 2 layer cake. You will also need a 7 ounce bag of coconut. The coconut can be used as is for a white Easter bonnet, tinted with food coloring for a pastel Easter bonnet, or toasted for a straw look.

Pour about 3 cups of the cake batter into a greased and floured metal or ovenproof 1-1/2 quart bowl. Pour the remaining batter into a greased and floured 11” fluted quiche pan.

Bake in a preheated oven at 350° for about 20 minutes for the quiche pan and about 30 to 35 minutes for the bowl, or until a pick inserted in the center comes out clean.
After removing from the oven, cool the cakes in the pans for about 10 minutes. Remove the cakes from the pan to wire racks. Cool completely on wire racks before assembling the bonnet.

To tint coconut, place about 1 cup of flaked or shredded coconut in a resealable plastic bag. Combine 1/2 teaspoon water with about 4 drops of liquid food coloring. Pour into the bag of coconut. Seal the bag and shake.

Place the cooled 11” cake on a serving platter or tray, with the wide surface facing down. Spread frosting on top of this layer. Center the bowl shaped layer on top, with the widest surface facing down. Frost both layers, covering completely. Springkle with coconut a small amount at a time pressing gently so it stays in place.

Make the band, ribbon, and flower with decorator frosting, fruit strips, or trim it with pastel fabric ribbon. Add silk or candy flowers.