Plus: An Easter cake that’s the best of both worlds.

COOK THIS NOW

A two-layer carrot coconut cake with white coconut icing on a blue plate with a slice cut from it.

This recipe is the best of both worlds: It takes two classic Easter desserts—carrot cake and coconut cake—and brings them together in one tender, delicious cake. A touch of ginger and cinnamon lends warmth, while buttermilk and vegetable oil keep the cake moist.

READ MORE

What We're Talking About

Photo of a chicken recipe for Passover, served on a white platter with two white plates on the side.

45 Main Course Ideas for Passover

Main dishes for your seder—and the nights that follow. Read More ►

INTRODUCING WELL EQUIPPED

Gear Reviews, Taste Tests, and the Best Deals Online

Straight to your inbox.

GET THE NEWSLETTER

A Weber charcoal chimney preparing charcoal on a grill in a backyard.

Why You Should Be Grilling With a Charcoal Chimney Starter

Starting a charcoal grill doesn’t have to be frustrating. Read More ►

Image may contain: Food, Lunch, Meal, Dish, and Animal

Tzimmes Chicken Is the Sheet-Pan Recipe Your Passover Needs

Make this hands-off meal the center of your menu. Read More ►

Spring Celebrations

A platter of grilled chicken pieces with outdoor lighting, topped with torn green olives and herbs.

Butterflied Chicken With Herbs and Cracked Olives

View Recipe ►

Egg white recipes don't get better than these golden brown cookies. They're a perfect example of what to do with egg whites!

3-Ingredient Hazelnut Cookies

View Recipe ►

Flourless cacao fudge cake with several slices cut out of it.

Flourless Fudge Cake

View Recipe ►

Dried Fruit and Almond Haroseth

View Recipe ►

Photo of smoked oysters eggs spread on toast with a butter knife. A jar of oyster eggs, a tin of oysters, and a napkin on the side.

Deviled Egg Spread

View Recipe ►

2-Ingredient Chocolate Mousse

View Recipe ►

This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.

View our Privacy Policy | Unsubscribe