How to make three cute old-fashioned Easter basket cakes

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How to make three different cute Easter basket cakes

Cute coconut Easter basket cake (1959)

“A tisket, a tasket, bake a pretty Easter basket!”

Here’s a “decorator” cake that’s simplicity itself to make, yet will appeal to the imagination and appetites of your family! Why not outdo the Easter Bunny with this “can’t-wait-to-eat-it” cake, covered with Durkee’s delicious tree-ripened coconut? 

Using yellow or white cake mix [or one of these cake recipes], bake and assemble 8-inch, 2-layer cake. With boiled icing (Italian meringue), frost between layers, on top and sides.

Cut round cookies in half. Press cookie halves into frosting at edge of cake to make a crown effect for basket top. (If necessary, support with toothpicks, outside cookies.) Frost cookies.

Color 1/4 package of coconut green; the rest yellow. Decorate as illustrated.

Make handle by braiding three different colors of double-thickness acetate ribbon. Tie ends and insert between cake layers to form arch.

Vintage Durkee coconut Easter basket cake design

MORE: How to make some adorable vintage Easter egg crafts


Easter basket cake from 1960

Bake Betty Crocker Orange Chiffon Cake in 10″ tube pan. Decorate cake as basket. Fill basket with green-tinted coconut “grass” and candy Easter eggs from the variety store or fondant eggs.

To make basket: Shape a nest for eggs by using a sharp knife to cut a sloping slice from edge to center of cake. Cut center no deeper than Fill hole made by tube pan with cut cake.

To frost basket: Tint white frosting mix pale yellow. Frost sides of cake and lightly frost top. Make a basket weave pattern in frosting on sides of cake by drawing inch-long horizontal and vertical lines with tines of fork. Cover top of basket with green-tinted coconut.

For basket handle: Fashion handle of pipe cleaners or coat hanger. Wrap several strips with aluminum foil. Then wrap handle with pastel yellow ribbon; make ribbon secure with cellophane tape. Tie mauve ribbon on top. Press handle into top of cake basket.

NOTE: To tint coconut: add green food coloring to water. Let coconut soak in it until desired color. Drain; dry.

Retro 60s Easter Basket cake idea


Retro recipe: Daisy Easter basket cake (1978)

Its velvety smooth texture and rich lemony flavor make this ’70s Easter basket cake an instant family favorite.

Bake it with Pet evaporated milk and Sun-Maid raisins in any 9-cup tube pan. Add the season’s first flowers, then celebrate deliciously!

Easter Basket cake (1978)

Easter Basket cake

Yield: 16 servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • 1 can (13 fluid ounces) Pet evaporated milk
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon almond extract
  • 1 teaspoon nutmeg
  • 2 eggs
  • 2-1/2 cups flour
  • 1/2 teaspoon salt
  • 2-1/2 teaspoon baking powder
  • 1-1/3 cup Sun-Maid raisins
  • 1/2 cup lemon juice
  • 1-1/2 cup sifted confectioners sugar
  • Golden Frosting
  • 2 tablespoons butter
  • 2-1/4 cup sifted confectioners sugar
  • 1/4 teaspoon almond extract
  • 2 drops yellow food coloring

Instructions

  1. Reserve 2 tablespoons of evaporated milk for the frosting.
  2. Cream butter, sugar, almond extract and nutmeg until fluffy.
  3. One at a time, beat eggs in well.
  4. Sift together dry ingredients.
  5. Beat into creamed mixture alternately with remaining evaporated milk.
  6. Stir in Sun-Maid raisins.
  7. Prepare 9-cup tube an with Pam cooking spray (or grease and flour) and pour in batter.
  8. Bake at 325 (F) for 55 minutes.
  9. Cool 10 minutes.
  10. While the cake is cooling, make the lemon syrup.
  11. Combine lemon juice with sifted confectioners sugar in saucepan.
  12. Boil 1 minute, stirring.
  13. To make the frosting, blend butter and confectioners sugar.
  14. Then, stir in reserved evaporated milk, almond extract and 2 drops of yellow food coloring.
  15. After the cake is done and cooled, turn cake out; invert to assemble basket.
  16. Prick top well with long skewer.
  17. Spoon hot syrup over warm cake.
  18. Cool, then frost.
  19. Attach twig or art paper handle: top with flowers.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 428Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 210mgCarbohydrates: 85gFiber: 2gSugar: 70gProtein: 3g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Easter basket cake retro recipe from the 70s

MORE: Cute vintage Easter cakes from the ’50s & ’60s

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