First, after seeing it several times, I still don't know what KAW is.

Regarding desserts, by the time Easter comes around, in Texas we're already well into spring. With it falling so late this year we're in the mid-80s so carrot cake isn't something I've ever even considered baking and never made the carrot-Easter connection before lol. Root veg and cream cheese feel like fall...I always make in for DH's company thanksgiving luncheon.

I'm always ready for lemon or fresh fruit. Our family Easter things are usually brunch, though, with the egg hunt, so I suppose me Easter baking leans that way. I usually do hot cross buns and sometimes trifle, sometimes blueberry buckle (it's about 2/3 berries, 1/3 batter like a coffee cake)

Others that have come up are lemon curd tart, pavlova with fresh fruit, strawberry shortcake, profiteroles or cream puffs and coconut cake. Pound cake with a sort of topping bar would be nice too, depending on how many you're serving.

Two desserts that I've been making for years are a fresh fruit tart with a ground almond cake-like base, spread with raspberry jam, and topped with spirals of thinly sliced pears, apples, strawberries, and kiwis, and then brushed with melted apricot jam. It's an easy recipe and even good for breakfast.

The other is a lemon strawberry pie, with a baked pie crust base, a layer of lemon curd, 3 cups of sliced strawberries, and topped with a mixture of cream cheese, whipped cream, and confectioners sugar and a sprinkle of toasted coconut.

Mayflowers...now I want to bake a frangipane tart. That's a great idea for spring. It also reminded me that I still have some mince pies in the freezer that need to get eaten!

townlakecakes, KAW is Kitchen At Work :).

I like a key lime pie, made from scratch of course!

You know, I don't actually make dessert for Easter. I hadn't really thought about it either! For Christmas, it's cookies; for Thanksgiving, pie - but for Easter - nothing!

That tart sounds good! Maybe I should try that!

Acronyms (they're still not in the FAQs, time to ping Tamara again): http://ths.gardenweb.com/discussions/4391879/acronyms-yet-another-new-faq

Usually we like something on the lighter side, so the fruit dishes sound great.

Mayflowers, would love to have your tart recipe with almond base. Sounds perfect!

Right now I have bursitis and tendinitis in my left shoulder/arm, so I'm preparing as simple as I can get.

Maybe as simple as a box cake or jello Poke cake! Or even store bought (cringe).

Pavlova with lemon curd or berries is what I make. I would like something with coconut but it is not popular.

Fresh strawberry pie and plenty of whipped cream!

Fresh Fruit Tart

6 oz. unblanched almonds (but I always use blanched slivered (not sliced) almonds)

1/3 c. sugar

2 eggs

1 tsp. grated orange zest

1 tbsp. flour

1/2 tsp. baking powder

2 c. thinly sliced fresh fruit--I use a red apple, a pear, strawberries and kiwis. You could tuck in other fruits and berries for color.

1 tbsp. seedless raspberry jam

2 tbsp. apricot jam

Preheat oven to 350 degrees. Grease and lightly flour an 9" round cake pan. (I use a round of parchment paper but that will prevent browning so I might try it without this year.) Place almonds and sugar in a food processor and grind almonds until they are the size of grains of sand. Add eggs and blend well. Add orange zest, flour, and baking powder. Pulse until combined. Pour batter in pan and bake for 20 minutes, until lightly browned. Cool 10 minutes, then remove from pan and cool completely. (I haven't made this in a couple of years but I think it puffs up and then collapses as it cools.)

Spread raspberry jam on top of cake. Arrange fruit in an overlapping spiral. Warm apricot jam, place in a strainer and drizzle over fruit. You can use any type of light colored fruit jam--I'll be using peach because I have it on hand, but orange marmalade might work or apple jelly. Refrigerate. Can be served plain or with whipped cream.

We always made lemon meringue pie!

Usually fruit-topped baked cheesecake, but we had that for our extended family dinner in March. I'm going to try the fudge pie that Glenda posted in the KT a few days ago.

The Easter Bunny stopped by to use my kitchen this afternoon while everyone else was gone ;)--to make my kids' favorite almond toffee. I kept one of the bars sans chocolate, to crush and sprinkle on top of the fudge pies.

I made some delicious carrot cupcakes for St.Patrick's Day, using boxed yellow cake mix, and added shredded blanched carrots because I wanted a clear orange color, to go with the green frosting shamrocks. They looked very much like Spring!

I don't have a usual Easter dessert, but I am thinking apple bread pudding. I found a great recipe and everyone has raved so far.

DH's family tradition is pineapple upside down cake, so that's what I usually make. I like anything light and fruity for spring, though - lemon meringue, key lime, a berry tart, etc. - all great choices. Rhubarb is great if it's available - I make a rhubarb sour cream pie with almond streusel that is out of this world! I love coconut too but I find it can be polarizing, so I don't usually make it for guests unless I know they enjoy it.

Coconut. Yum! Especially coconut cream pie.

These all sound great. I may end up making way more than I need with all this inspiration!

Way back in the early to mid 70's, my mother cut out an Easter cake recipe in the newspaper. I remember her showing it to me and saying - hmm, I think we'll try this. I inherited her recipe file and the clipping was still there. Over the years, we've made this cake many times. I use the yellow cake recipe from the Encyclopedia of Cooking (great tasting batter!), a 7-minute icing, lots of coconut, and various candy to decorate.

We're making it this year - I will try to remember to take a picture and update. Happy Easter to all!

Edited to add - I'm also serving Spice Cake with Cream Cheese frosting (there are certain demands for it...) Also from the same cookbook. It's worth buying (if you can track it down) for the yellow cake, spice cake, and banana cake.

I always like a cake with coconut for Easter.

Ob2b my sister and I always made that cake at Easter when we were young. That picture brought back memories

That bunny cake was a part of my childhood too. I know my mom has a picture of it with my youngest Aunt (I'm 10 mo younger) and I in our Easter dresses.

My husband is a cheesecake fanatic. So if I make anything, it'll be some version of cheesecake.

With most of the kids no longer at home and GD back with her mom, no big plans.

One year I made the cheesecake stuffed carrot cake roaming around Pinterest.

That was a big hit.

Russian Pascha and Kulich. The first is similar to cheesecake but way better and the second is a fruit studded sweet bread.

A bunny cake, but mine is made differently. Cut layers in half crosswise. Slice those horizontally. Spread lemon curd and seedless raspberry jam, alternating layers. Set layers on cut edge. Cut a wedge bear one end - you now have a head/neck fir your bunny. Rajesh wedge and put at other end - you now have a tail. Frost the cake with Italian meringue, filling in shape with extra - it will gave a LOT to name a nice plump bunny. Take white paper and cut out ears. Use food coloring to watercolor the inside of the ears so they are pink. Stick them on the head. Use black jelly beans fir eyes, pink for nose. Candied violets are nice if you can find them. Dye coconut green and arrange around bunny - sprinkle jelly beans around grass. Real flower blossoms can also be added.

i think this was on TV in the 50's when I was a child and my mother and I made it. Then I made it for children, now grandchildren. No bunny date thus tear - get home from London around 10pm night before and thus old lady no longer attempts heroics! It will be all I can manage to get to church on Easter!

I just found a recipe for a Coconut–Key Lime Sheet Cake at Epicurious that I think I'll try this year.

Oh that cake looks and sounds good. I book marked it. I'd have to make it to share at work. No one but me would eat it with coconut.

Moveable Feast chocolate mousse cake. Flourless with Hersey's unsweetened chocolate. Original recipe.

Creme de Menthe cake and lemon bars.

@dan1888 - do you have a link to that recipe? I tried to find something online and couldn't. Thanks.