Easter basket cake

1.Preheat oven to 180°C (160°C fan-forced). Grease a 20cm (base measurement) round cake pan. then line base with baking paper.

2.Using an electric mixer, beat butter, sugar, sifted flour, milk and eggs on low speed in a medium bowl until combined. Scrape side of bowl with a spatula, then increase speed to medium and beat for 1-2 minutes or until mixture is pale and smooth. Spread into prepared pan. Bake for 35-40 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 5 minutes; transfer to a wire rack to cool completely.

3.Place cake on a serving plate. Using a serrated knife, level top of cake. Using a small pointed knife. cut a 2-3cm deep hollow at centre and scoop out cake to make a basket; discard cake.

4.Using a small metal spatula, spread vanilla frosting generously onto cake. Place coconut in a small plastic food bag; add 4-6 drops of green food colouring. Seal bag, then gently rub and shake bag to colour coconut. Sprinkle green coconut into hollow of cake and a little around the side to resemble grass. Wrap ribbon around the pipe cleaner and stand up in cake to resemble handles. Place sugar roses on cake; fill basket with easter eggs.