I started making this Coconut Cake by the Barefoot Contessa three years ago as our Easter dessert. The ingredients call for five eggs and three sticks of butter, which should give you a good idea of how dense and delicious it is. Add to that a thick layer of cream cheese frosting covered in sweetened shredded coconut and you have a cake so indulgent you’ll definitely need to access your dessert stomach. It’s a cake that’s so beautiful and delicious everyone will think you’re an expert baker, yet it’s a surprisingly simple recipe.
The fluffy layer of coconut makes for a great backdrop to any sort of decoration you’d like to add. Last Easter Ang added these cute ceramic bunnies and the previous year she added a “Happy Easter” paper bunting similar to this one. You get the drift — I make the cake, Ang adds a cute decoration.
If you’re a visual learner like me, here’s the link to Ina’s recipe from the Food Network website where you can watch a quick video of the recipe being made.
Happy Easter! Do you have a go-to Easter dessert?