Divine Easter Desserts
Celebrate Easter Sunday with these delectable dessert recipes perfect for everything from a large gathering to a small family dinner
Look for packaged coconut shavings in your grocer's natural foods section.
Recipe: Coconut Cream Cake
For a creative, updated take on shortcake, we added coconut and pecans to the dough.
Recipe: Coconut-and-Pecan Strawberry Shortcakes
Pretty in pink, this mousse cake recipe is perfect for a shower, family get-together or party.
Recipe: Strawberry Mousse Cake
Package these white chocolate-cheesecake truffles in clear plastic boxes as a sweet takeaway for guests. Chilled, they'll keep for one week.
- Recipe: Bunny Tail Bonbons
The rich, moist texture of this divine angel food cake is unlike any other. Made from scratch in minutes, it's spread with frosting that's a lemon lover's dream.
Recipe: Heavenly Angel Food Cake
Try this Easter dessert with a simple five-ingredient dough that can be made up to three days ahead and stored in the fridge.
- Recipe: Easter Cookies
Bake the traditional English nutmeg-and-cinnamon-spiced Hot Cross Buns on Good Friday or for Easter breakfast. Lemon icing is easily piped through a zip-top bag to form the traditional cross on top.
- Recipe: Hot Cross Buns
This homemade pudding is divine, economical, and uses on-hand ingredients. Tip: The pudding has thickened enough when a distinct trail is left in the mixture when you stir with a spoon. The cookies will soften the longer the dessert chills.
The sweetness of strawberries combined with a hint of tart from the orange segments makes this dessert absolutely delightful.
- Recipe: Strawberry-Orange Trifle
Securing parchment paper with masking tape (it won’t melt at the low temp) makes it easy to spread picture-perfect layers of meringue.
Recipe: Fresh Strawberry Meringue Cake
Miniature ready-made phyllo shells make these tiny treasures a quick-and-easy gourmet fix.
- Recipe: Banana Pudding Cheesecake
Make birds' nests with malted milk balls and edible paper; wilton.com
For this healthier version of carrot cake, we reduced the fat in the batter by using less vegetable oil and sugar, yet it is still as moist as traditional cakes. We also reduced the butter and used reduced-fat cream cheese for the frosting, without losing the flavor!
- Recipe: Layered Carrot Cake
Over-ripe bananas (yellow peels splotched with brown flecks) are best for baking. You won't get the same depth of flavor or moistness without them.
Spiked with a triple hit of chocolate (we're talking intensely rich sour cream-fudge frosting here), these are definitely not your garden-variety zucchini cakes.
- Recipe: Chocolate Zucchini Cakes
Spring-green ribbons of matcha-flavored batter and a homemade honeysuckle glaze elevate a basic vanilla butter cake to gourmet status. Bonus: It tumbles from the pan perfectly fluted and party ready.
Recipe: Green Tea-Honeysuckle Cake
We used 6 (8-inch) disposable aluminum foil cake pans, so we could fill all the pans at once. This way, if you bake the layers in batches, the second batch is ready to go in the oven as soon as the first is done.
Recipe: Strawberries and Cream Cake
A Thumbelina version of the tube-pan classic, these Pound Cake Cupcakes are pretty enough for a fairy-tale princess—and only a muffin tin away.
- Recipe: Pound Cake Cupcakes