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Easter Recipes

My favorite treats to make for Easter


1 package white cake mix
1 can sweetened condensed milk (not evaporated)
1 small can (8-oz) cream of coconut
1 (8-oz) Cool Whip
1 package (8-oz) fresh frozen coconut

Bake cake according to directions on package using a 13x9-inch baking pan. Remove cake from oven; and while hot, prick holes in cake with fork. Pour mixture of milk and cream of coconut over hot cake. Let mixture soak in.
When cake is completely cool, frost with Cool Whip and sprinkle with the coconut. Store cake in the refrigerator.

(Taste of Home Magazine)

3/4 cup chunky peanut butter
1/4 cup butter or margarine, softened
1 cup flaked coconut
1/2 cup finely chopped walnuts
1-1/2 to 2 cups confectioner's sugar, divided
2 cups (12-oz) semisweet chocolate chips
2 tablespoons shortening

In a mixing bowl, cream peanut butter and butter until well mixed. Fold in coconut, nuts and 1 cup sugar; mix well. Sprinkle some of the remaining sugar on board knead in enough of the remaining sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. In a double boiler over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs; place on waxed paper to harden. Chill.

Yield: 2 dozen