Instructions: 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 Hersheys 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.

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