I don’t host Easter but if I did, I would like my table setting to look like one of those below. There is something sooo soothing about using pastel colors and bright flowers on your dining table. I love the addition of vintage drinking glasses and milk glass serving pieces. Oh and you cannot go wrong with bunnies, chocolate or otherwise and other seasonal trinkets!!!
Here is what we are making this year for Easter dessert. I first saw this recipe on Pinterest and knew that we had to make it. My daughter loves loves to bake. Her classmates are always asking her to bring in bark or brownies to school for meetings and parties. She has one teacher who loves her baking so much!!!! Sooooooo I gave the recipe to my daughter to “practice” last week so it would be perfect for our family on Easter Sunday. I really lucked out because my mom was really excited and decided to help her. I was totally off the hook. We thought we should practice because some recipes that you get online don’t always come out looking like they should!!!!!!!!!!!!!! Luckily this cake came out amazing…I think the key is to refrigerate the cake before you serve it to get the perfect consistency. Bon Appetit!!!
adapted from allrecipes
1 box white cake mix
1 can of coconut
1 sweetened condensed milk
1 container cool whip
1 package flaked coconut
- Prepare and bake white cake mix according to package directions.
- Remove cake from oven.
- While still hot, using a utility fork, poke holes all over the top of the cake.
- Mix cream of coconut and sweetened condensed milk together.
- Pour over the top of the still hot cake.
- Let cake cool completely then frost with the whipped topping and
- top with the flaked coconut.
- Keep cake refrigerated.