While cleaning out the freezer, I found many packages of grapefruit sections that the In-Laws had nicely packaged up and frozen and sent home with us in January.

I happened to have cake flour in the pantry so cake was what was going to be made.  I entitled this a “breakfast cake” because of the grapefruit and because it made us feel less guilty when we had a slice to start the day.

 

 

Then, I decided I needed an elegant dessert for Easter (even though it was just the two of us—we deserved it).   I was working on organizing the pantry and added a bit of unsweetened coconut (about 1/2 cup).   I made two thin round layers to make a stacked dessert.   I layered mine with blackberry-lime jam and dusted it with powdered sugar.

This was good but was a bit eggier than my last try.   I will keep working on it because I have a lot more frozen grapefruit in the freezer.

 

For another great grapefruit cake, check out this olive oil cake.

I hope everyone had a wonderful holiday.  Maybe you spent it very low-key because, hey, we’re all at home.  Maybe you did a virtual dinner party or egg hunt.   However you celebrated, I hope you all are well and safe.  Take care!

I’m linking up with Weekend Cooking.