If you're looking to sweeten up your Easter lunch this year, these three must-try recipes are classic and crowd-pleasing.
Coconut Cream Cake
Start with a box of white cake mix and prepare it according to the instructions, baking the batter in two round pans. While the cakes cool, mix together one cup of sour cream, one cup of sugar, and one cup of sweetened shredded coconut. Slice each cake in half horizontally to create four thin layers. Spread the coconut mixture between each layer—add a bit of lemon curd if you’re feeling fancy. Cover the outside of the cake with thawed whipped topping and a final sprinkle of coconut. Let it chill overnight, and you’ll have a dreamy dessert.
Carrot Cake with Cream Cheese Frosting
No Easter would be complete without carrot cake with cream cheese frosting. In a large bowl, whisk together two cups of flour, two cups of sugar, two teaspoons baking soda, one and a half teaspoons cinnamon, and half a teaspoon of salt. Stir in four eggs and one and a half cups of vegetable oil until smooth. Fold in three cups of grated carrots, a cup of chopped pecans, and half a cup of drained crushed pineapple for extra moisture. Pour into two greased 9-inch round pans and bake at 350°F for about 30–35 minutes. For the frosting, beat two blocks of softened cream cheese with half a cup of butter until fluffy. Mix in four cups of powdered sugar and a splash of vanilla. Frost the cooled cake generously, and chill before slicing.
Lemon Icebox Pie
Cool things down with a lemon icebox pie. Whisk together one can of sweetened condensed milk, three egg yolks, half a cup of fresh lemon juice, and a bit of zest. Pour the mixture into a graham cracker crust and bake at 350°F for 15 minutes. Once cooled, chill in the fridge for at least three hours. Top with whipped cream and a curl of zest before serving.
Cover Photo by Aleksandra Gencheva
