I found this recipe at BettyCrocker.com and made it for Easter dinner last Sunday. It was created by Arlene Cummings of cookingwithsugar.com. It was easy and fun to make, delicious and enjoyed by all.
1 box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
Yellow, red, blue and green food color
1/4 cup butter, (4 Tbsp.; ½ stick), room temperature
2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
2 – 3 Tbsp. milk
2 cups shredded coconut
Heat oven to 325°F. Generously grease 12-cup Bundt pan with cooking spray.
Make cake mix as directed on box, using water, oil and egg whites. Divide batter among 3 small bowls. Add two drops yellow food color to 1 bowl; mix well. Add 1 drop red food color to second bowl to make pink. Add 2 drops red and 2 drops blue food color to third bowl to make purple. Pour half of the yellow batter into cake pan. Carefully pour half of the pink batter over yellow batter. Carefully pour half of the purple batter over pink batter. Repeat layers (do not mix colors).
Bake as directed on box until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Keep it to the stiff side, because we will heat it in the microwave to soften. Divide frosting among 3 small microwavable bowls. Microwave 1 bowl on High about 5 to 10 seconds; add two drops yellow food color and stir until frosting is smooth enough to drizzle. With spoon, drizzle yellow frosting back and forth over cake in striping pattern until all frosting is used. Microwave second bowl of frosting; add 2 drops red and blue food color to make purple. Drizzle frosting over cake in same striping pattern. Repeat with last bowl, adding 1 drop red food color to make pink frosting.
Place coconut in resealable food-storage plastic bag; add few drops green food color. Seal bag and toss until coconut is evenly tinted. Sprinkle coconut on serving plate around cake and in center for “Easter grass.” Could be decorated with some jelly beans on the “grass”.