Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper. This prevents sticking and makes cake removal effortless. For extra insurance, flour the greased sides lightly. Pro tip: Using parchment paper guarantees your layers come out perfectly intact, which is especially important for this delicate coconut cake.

Spread 1/2 cup of shredded coconut on a baking sheet. Place in your preheated oven for 5-7 minutes, stirring once halfway through, until the coconut turns light golden brown. Watch carefully as coconut burns quickly! Transfer to a plate to cool completely. Pro tip: Toasting coconut intensifies its flavor dramatically and adds textural contrast to your easy coconut Easter cake. Don't skip this step if you want restaurant-quality results.

In a medium bowl, whisk together the flour, baking powder, salt, and 1/2 cup untoasted shredded coconut. Whisking these together ensures even distribution of the leavening agent and prevents lumps in your final batter. Pro tip: Sift your powdered sugar earlier if you have it, but dry ingredients can be whisked together successfully for this recipe.

In a large bowl using an electric mixer (or by hand with vigorous effort), beat the softened butter and granulated sugar together for 3-4 minutes until the mixture is pale, fluffy, and nearly doubled in volume. This step is crucial for incorporating air into your cake. Pro tip: The creaming stage creates a light, tender crumb. If your mixture doesn't look fluffy, it hasn't incorporated enough air yet – keep beating!

Add the eggs one at a time to your butter-sugar mixture, beating well after each addition. Pour in the vanilla extract and mix until combined. The mixture should look light and homogeneous at this point. Pro tip: Adding eggs individually ensures they incorporate smoothly. If the mixture looks slightly curdled after adding eggs, don't worry – it will come together once you add dry ingredients.

Alternate adding the dry ingredient mixture and coconut milk, starting and ending with dry ingredients. Begin with 1/3 of the flour mixture, then 1/2 of the coconut milk, another 1/3 of flour, remaining coconut milk, and finally the last 1/3 of flour. Mix on low speed until just combined after each addition. Pro tip: Overmixing develops gluten, which can make your cake tough. Mix until you see no streaks of flour, then stop. A few lumps are perfectly fine and will smooth out during baking.

Divide the batter evenly between your prepared pans. Smooth the tops slightly with a spatula. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The cake should spring back lightly when you touch the top center. Pro tip: Every oven bakes differently, so start checking at 25 minutes. Your easy coconut Easter cake is done when it smells incredible and the tops are light golden brown.

Remove the pans from the oven and let the cakes cool in their pans for 10 minutes. Then turn them out onto cooling racks and allow them to cool completely – at least 1 hour – before frosting. Pro tip: Cooling completely is essential. Frosting a warm cake will melt and slide right off. This is the perfect time to make your frosting!

Beat the softened butter for about 1 minute until creamy. Gradually add the sifted powdered sugar, beating on medium speed. Add the coconut milk, coconut extract (if using), and salt. Continue beating for 2-3 minutes until the frosting is light, fluffy, and spreadable. Pro tip: If your frosting seems too thick, add more coconut milk 1 teaspoon at a time. If it's too thin, add more powdered sugar gradually.

Place your first cooled cake layer on a cake plate or stand. Spread about 3/4 cup of frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake with the remaining frosting. Create swirls and peaks with your offset spatula for a homemade look. Pro tip: For easier frosting, place the cake in the fridge for 15 minutes to firm up the crumb layer before final frosting. This prevents crumbs from mixing into your frosting.

Press the cooled toasted coconut flakes onto the frosting, covering the top and sides generously. This adds both texture and that beautiful Easter-cake aesthetic. Pro tip: For a more elegant presentation, reserve some toasted coconut for final garnish, sprinkling just on top rather than the sides.