Dessert Recipes

Three-layer coconut cake with a tangy lemon-lime curd filling and clouds of sweetened whipped cream frosting. A bakery-worthy showpiece with bright citrus contrast against tender vanilla layers.

Pumpkin spice cheesecake with graham crust and broiled coconut-almond crunch topping. Impressive fall dessert that requires 4 hours of chilling before serving.

Make this delicious coconut cake with fresh coconuts that makes the cake amazingly tasty and moist. Frost the cake with the fresh coconut meringue topping.

These gooey cream cheese bars start with a yellow cake mix crust and get topped with a rich layer of powdered sugar, coconut, and nuts. They vanish from the pan faster than you can say "save me one."

Super moist and crumbly. They are ideal for breakfast or a delicious and nutritious snack at any time of the day.

7 Up Cake with Pineapple and Coconut Frosting recipe

My husband's baseball team prefers these cookies to chocolate chip..... if I make anything else, I have to have Alabama's too!

Super moist friendship cake starts with a 30-day brandied fruit starter, layering peaches, pineapple, and cherries, then bakes into a tender, fruit-and-nut loaf. The shareable holiday baking tradition.

Carrot cake layered with grated carrots, crushed pineapple, walnuts, coconut, and raisins, topped with orange-scented cream cheese frosting. Three layers of moist, spiced cake that gets better overnight.

Sad cake, a chewy, gooey Bisquick cake of brown sugar, pecans and coconut that rises tall then sinks in the middle, exactly as it should. Dense and toffee-rich, it is irresistible warm with ice cream.

Moist pineapple 7-Up cake made with yellow cake mix, pineapple pudding, and real Seven-Up soda. Topped with a homemade coconut-pecan frosting loaded with crushed pineapple. A retro Southern sheet cake classic.

This was the best pie that I have ever made and I have made quite a few. It taste like the most decadent dessert ever.

Mounds candy bar cake with chocolate cake layers filled with gooey marshmallow-coconut filling and covered in chocolate frosting. A semi-homemade showstopper.

Hawaiian baklava reinvents the Greek classic with tropical macadamia nuts, pecans, and toasted coconut between buttery phyllo layers, soaked in honey-lemon syrup. Pacific island flavors meet Mediterranean technique.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

Famous Amos copycat chocolate chip coconut cookies with flaked coconut, chopped pecans, and semi-sweet chips in a buttery brown-sugar dough. Bigger and chewier than the bag version.