Preheat oven to 325 degrees F.

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

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.

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

Beat the wet ingredients together in a medium bowl.

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

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

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

Beat the butter until light and fluffy. Add the confectioners' sugar, 1 tsp vanilla, ¼ tsp salt, and milk. Mix.

Transfer to a piping bag. Snip off the tip.

Pipe buttercream between each cake layer.

Pipe an outer layer and smooth out with a scraper.

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

Chill for about 10-15 minutes.

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

Add eggs to the inside of the nest.