With so much chocolate to be found on the days leading up to Easter, and the baskets that have chocolate over-flowing from them, I refused to make anything chocolate. Last year I made a carrot cake, but this year I decided to make something different with my own twist on it! A Coconut Cake complete with a light cream cheese-coconut frosting, filled with a stingy glazing of lemon curd. Of course, if you prefer not to make it, you can buy some “good” lemon curd for about $6-9 at Byerly’s as well.
This cake reminded me of some of the cakes you could get back in Chicago at your neighborhood bakery. It can’t get sweeter than that!