Heat oven to 350°F (325 degrees F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.

Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side of cake and spread a 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 evenly tinted; sprinkle on top of cake. Place candy eggs on coconut. Store loosely covered.

Calories 440 (Calories from Fat 190); Total Fat 21g (Saturated Fat 7g, Trans Fat 4g); Cholesterol 55mg; Sodium 430mg; Total Carbohydrate 59g (Dietary Fiber 0g, Sugars 41g); Protein 3g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 10%. Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 4 Fat. Carbohydrate Choices: 4.Percent Daily Values are based on a 2,000 calorie diet