When I was a kid, I hated coconut.
Every Easter my mom would make the classic Easter bunny coconut covered white cake and I didn’t love it because of the coconut.
Was I crazy? Yes.
And thankfully as I got older, I realized the delicious flavor of coconut and embraced the shredded texture.
And while working at a bakery in high school, I was introduced to the beauty of the chocolate dipped macaroon. They’re crunchy on the outside, soft on the inside, sweet and chocolaty.
Tasty, familiar and exotic all in one bite.
These beauties (made even more wonderful with nutty almond extract) were our Easter dessert.
Perhaps I’m making up for lost time for all of those Easters that I skipped the bunny cake or shoved the coconut-covered icing off the soft white cake
Sorry for not respecting your bunny cake, mom. I finally understand the beauty of coconut and embrace it.
Maybe next year, you’ll see a bunny cake of my own on the blog…we’ll just have to wait and see.
*Click on recipe card to enlarge or right click to save.