Prepare the Cake:

• Bake your cake in a donut-shaped pan. Allow it to cool completely. Wrap the cake in plastic wrap and refrigerate if you plan to use it within a few hours, or freeze it for later use. A chilled cake is easier to frost than one at room temperature.

Make the Buttercream:

• Prepare a batch of American buttercream ahead of time. Store it in the fridge and allow it to soften an hour or two before using. Rewhip with a mixer to achieve a smooth, fluffy texture.

Create the Chocolate Eggs:

• Speckled Dots: Melt the dark chocolate candy coating. Dip a toothpick into the melted chocolate and flick small speckles inside the egg mold. Chill the mold in the fridge for 2-3 minutes.
• Form the Eggs: Melt the light pink candy coating and fill the egg mold to form a shell. Refrigerate for 15 minutes to harden.
• Assemble the Eggs: Once hardened, gently remove the eggs from the mold and seal them by adding melted coating along the edge. Press the halves together gently and allow the coating to set.

Assemble the Cake:

• Spread a generous layer of buttercream frosting onto the cooled cake.
• Press toasted coconut around the edge of the cake to form the "nest."

Decorate:

• Place the speckled chocolate eggs inside the coconut nest for a festive touch.