Egg hunt coconut cake

Preheat oven to 180°C/350°F/Gas 5. Grease and line 3 (9-inch) cake pans.

Cream butter until fluffy. Add sugar and continue to cream well for at least 5 minutes. Add one egg at a time, beating well after each egg. Add flour and coconut milk alternately. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Bake for 25 to 30 minutes, let cool for 10 minutes then remove from tin. Let cool completely.

Meanwhile, prepare the filling. Stir together sugar, sour cream and coconut in a bowl until well blended. Start building the cake. Spread some filling on one cake, add another cake on top and spread more filling.

Make the frosting. Put sugar, egg whites, cream of tartar, salt, vanilla and water in a bowl over a double boiler and beat with an electric mixer for about 8 minutes, until the mixture turns into a thick white glossy frosting. Let cool slightly, then frost the cake with the meringue frosting.

Dilute the green colouring in a tablespoon of water. Put the green water in a sandwich bag and add the desiccated coconut. Shake well. When the coconut is uniformly green, sprinkle on top of the frosting and decorate with mini Easter eggs.

Refrigerate the cakes for 30 minutes before building the cake as they will tend to create fewer crumbs and be easier to handle.