Step 1

Preheat oven to 325 degrees F.

Step 2

Spread coconut flakes out on a baking sheet. Cook for about 5-10 minutes. They will toast quickly. Let cool.

Step 3

Increase temp to 340 degrees F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as well.

Step 4

Sift the dry ingredients (including sugar) together in a large bowl.

Step 5

Beat the wet ingredients together in a medium bowl.

Step 6

Add the wet to the dry and mix until just combined.

Step 7

Divide the mixture evenly into the cake pans. Place wet cake strips around  pans.

Step 8

Bake at for about 25-30 minutes or until the centers are springy to the touch.

Step 9

Beat the butter until light and fluffy. Add the confectioners' sugar, 1 tsp vanilla, 1/4 tsp salt, and milk. Mix.

Step 10

Transfer to a piping bag. Snip off the tip.

Step 11

Pipe buttercream between each cake layer.

Step 12

Pipe an outer layer and smooth out with a scraper.

Step 13

Mix cocoa powder and vanilla or alcohol. Using a paint brush, splatter the cake and chocolate eggs to create a speckled look.

Step 14

Chill for about 10-15 minutes.

Step 15

Pipe a ring of buttercream on the cake. Press toasted coconut flakes onto ring. Create a nest shape.

Step 16

Add eggs to the inside of the nest.