Easter Feaster: Plan to make holiday meal memorable for every-bunny!


Juliana Goodwin is a food columnist, cookbook author and avid traveler. If you have a question, email julianalovesfood23@gmail.com.


Pistachio Pineapple Coconut Cake

Pistachio Pineapple Coconut Cake

Makes 12 or more servings.


  • 1 (15.25-ounce) box yellow cake mix
  • 1 (3.4-ounce) box instant pistachio pudding mix
  • 1 20-ounce) can crushed pineapple, undrained
  • 3 large eggs
  • 1/2 cup plus 1 tablespoon canola oil
  • 1/2 cup shredded, sweetened coconut
  • 1/2 cup pecans, chopped


  • 8 ounces whipped cream cheese, at room temperature
  • 1 (7-ounce) jar marshmallow fluff
  • 1 teaspoon vanilla extract

Heat oven to 350. Grease 13×11 baking pan, set aside.

For cake: In a large bowl, whisk together cake mix and pudding mix. Strain juice from pineapple to make 1  cup of juice (if there’s less, add water to make 1 cup).

Add juice and eggs to mix. Measure 1 cup drained pineapple, and add it to mix (save remaining pineapple for another use). Add canola oil and coconut, and beat until blended.

Stir in pecans.

Pour mixture into prepared pan. Bake for 30 minutes. Allow to cool.

For frosting: Beat or stir together cream cheese, marshmallow fluff and vanilla extract until smooth. Spread on cake. Refrigerate until time to serve.



Easy Birds’ Nests

Makes 18-20 servings.

  • 9 squares chocolate almond bark
  • 3 cups chow mein noodles
  • 1/2 cup pecans, chopped
  • 1 cup pretzel sticks, broken
  • Zest from 1 orange
  • Candy-coated chocolate eggs or jelly beans


Herb Pork Loin

Makes 4-6 servings.

  • 1  (2-pound) boneless pork loin filet, rinsed and patted dry


  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon garlic, minced
  • 2  teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Add marinade ingredients to a gallon-size resealable plastic bag. Swirl to combine ingredients before adding pork. Seal bag and rub pork to coat in marinade. Refrigerate for 4 hours; remove from refrigerator about 30 minutes prior to cooking.

Heat oven to 375. Place pork in a baking dish, and cook for 65 to 75 minutes, until done. Remove from oven, and allow to rest for 10 minutes before slicing.