Easter Cake

Step 1: Trim the tops of the cakes if needed or desired to level the layers.

Step 2: Chill the cake layers in the refrigerator until thoroughly cold; this makes them easier to frost with fewer crumbs.

Step 3: Heat the oven to 160°C/325°F (140°C fan). Spread the coconut on a tray and bake for 6–10 minutes, stirring every couple of minutes, until golden. Keep an eye on it, since the baking time depends on the sugar content. Let the coconut cool.

Step 4: Beat the butter in a stand mixer on Speed 8 for 3 minutes, until it changes from yellow to almost white.

Step 5: Add the powdered sugar in 3 batches. Start the mixer on Speed 1 until each addition is partly incorporated, then increase the speed until it is mostly mixed in.

Step 6: Add the vanilla and salt. Beat on Speed 8 for 2 minutes, until the frosting is almost white and fluffy.

Step 7: Spoon 1 tablespoon of frosting into a small bowl. Mix in 1 drop of blue gel. Add 1 teaspoon of the colored frosting to the main frosting and beat until incorporated, scraping down the sides as needed. Continue adding the colored frosting 1 teaspoon at a time until you reach the desired shade.

Step 8: Mix the cocoa powder with the boiling water.

Step 9: Spread ¾ cup of frosting between each cake layer. Use the remaining frosting to cover the sides and top.

Step 10: Place a splatter guard or other backing behind the cake. Dip the toothbrush in the cocoa mixture, then flick the bristles with your fingers to speckle the sides and top of the cake. Practice in the sink first if needed. When speckling the top, angle the toothbrush 45 degrees downward rather than over the cake to help avoid large drips.

Step 11: Pile coconut in the middle of the cake to form a nest, then mound the eggs in the nest.

Step 12: Arrange a mound of coconut around the base of the cake and dot it with Easter eggs.

Step 13: Bring the cake to the table and serve.