Easter Coconut Nest Cake for 16 Servings

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan with butter and a dusting of flour.
2. Beat softened butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Gradually mix in flour, baking powder, and salt, alternating with coconut milk and vanilla extract. Fold in 80g of shredded coconut by hand.
4. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to rest in the pan for 10 minutes before flipping it onto a wire rack to cool completely.
6. Beat softened cream cheese and butter until smooth and pale. Gradually add powdered sugar on low speed, then increase to medium-high until fluffy. Mix in vanilla extract and heavy cream if needed for consistency.
7. Toast 120g of shredded coconut in a small skillet until golden brown.
8. Frost the cooled cake, applying the toasted coconut to create 'nest' ridges and place candy chocolate eggs in the center.