Easter Cakes

Give your Easter meal a sweet finishing touch with one of our beautiful and delicious Easter cakes. Lemon, coconut, carrot, or classic vanilla—we have recipes to please all of your dinner guests' early spring cravings.

We'll start you off with stunning Fresh Coconut Cake. Fresh toasted coconut flakes give a fluffy and flavorful topping. If your coconut water does not measure 1 cup (8 fluid ounces), add enough tap water so the liquid measures 1 cup. Even though fresh coconut is sublime, you can use Goya brand coconut water in place of fresh coconut water and buy coconut flakes in the baking aisle. A cooked Italian-meringue does big-time nutritional pinch-hitting for a high-fat cream-based frosting.

The Bundt pan makes for a much easier dessert, freeing you from the fuss of stacking and frosting layers. You can bake the cake ahead and freeze it, unglazed: Wrap the cooled cake in plastic wrap, and freeze in a zip-top plastic freezer bag for up to 3 months (glaze the thawed cake).

Our Italian meringue covered cake makes a beautiful and festive addition to any Easter celebration. Sweet vanilla cake is light and buttery—it won’t leave guests feeling overindulged.

For a dessert that looks as good as it tastes, this Strawberry Layer Cake is an elegant treat for any occasion. Tip: you can use fresh orange juice instead of Grand Marnier in the cream cheese frosting.

Fool your Easter guests with this Pound Cake Recipe Makeover. The rum glaze puts the yummy-factor over the edge.

This lighter twist on traditional carrot cake features a tender cake packed with grated carrot, juicy pineapple, flaked coconut, and chopped pecans. Cream cheese frosting and a garnish of grated carrot tops the cake.

Perfect for an Easter morning brunch, this light cake features sweet, seasonal berries and a lemony glaze. Garnish with ribbons of lemon rind and fresh blueberries.

This recipe is a classic in every way: light, fluffy and moist cake with just a hint of bourbon and vanilla flavor, covered with a traditional meringue buttercream-style frosting. "This is the one thing everyone couldn't stop talking about at taste testing," says Food Editor Ann Taylor Pittman.

Mashed ripe banana adds moistness to this springtime cake while a hint of lemon in the cream cheese frosting provides just the right amount of tartness.

Warm spices and brown sugar add rich, caramelized flavors to this carrot cake. If you can't find fromage blanc, use more cream cheese.

Make your Easter menu memorable by ending on a sweet note like this Black and White Angel Food Cake. Beaten egg whites create the light, airy texture of this classic dessert.

Matzo and almond flour sponge cake is delightful—floral and sweet, with lemon, orange, and tangy berries. This cake is a winner.