1. Level the Layers: If needed, trim the tops of the cakes to create even layers for a more polished final look.

2. Chill the Cakes: Place the cake layers in the fridge to firm them up—this helps reduce crumbs when you start frosting.

3. Toast the Coconut: Preheat the oven to 325°F (160°C) or 140°C with fan. Spread shredded coconut evenly on a baking tray and bake for 6–10 minutes, stirring every few minutes, until golden brown. Keep a close eye on it as the sugar level can affect browning time. Let it cool completely.

Vanilla Buttercream Frosting

4. Cream the Butter: In a stand mixer, beat butter on high speed (Speed 8) for about 3 minutes until it becomes pale and fluffy.

5. Add Sugar Gradually: Add powdered sugar in three batches. Start on low speed to avoid a cloud of sugar, then increase speed as it blends.

6. Finish the Frosting: Add vanilla extract and a pinch of salt, then whip for another 2 minutes on high until light and airy.

7. Add Color (Optional): Scoop out 1 tablespoon of frosting into a small bowl. Mix in one drop of blue gel coloring. Add a teaspoon at a time of the colored frosting back into the main bowl, beating well and scraping the sides as needed, until you reach your desired pastel shade.

Chocolate Speckle Mix

8. Mix Together: Combine a bit of cocoa powder with boiling water to create a “paint” for speckling.

Decorating the Cake

9. Frost the Layers: Spread about ¾ cup of frosting between each layer. Use the remaining frosting to cover the top and sides of the cake (you may have about ½ cup left over—better to have extra!).

10. Add Speckles: To keep your kitchen clean, set up a backdrop behind the cake. Dip a clean toothbrush into the cocoa mixture and flick it gently using your fingers to speckle the cake. Practice in the sink first! When doing the top, hold the brush at a downward angle (about 45°) to avoid large drops.

11. Create the Nest: Form a small mound of toasted coconut in the center of the cake and fill it with mini candy eggs.

12. Decorate the Base: Arrange a ring of toasted coconut around the bottom edge of the cake and tuck in a few more candy eggs for extra charm.

13. Show It Off: Present your stunning cake and soak up the compliments