Coconut Easter Cake

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. (5 minutes)

In a large bowl, combine cake mix, 1 cup water, eggs, vegetable oil, and 1 teaspoon coconut extract. Mix until moistened, then beat with an electric mixer on medium speed for 2 minutes. Divide batter evenly among the prepared cake pans. (10 minutes)

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. (25 minutes)

Let cakes cool in pans for 10 minutes. Loosen edges with a knife, then invert carefully onto wire racks to cool completely, about 30 minutes. (40 minutes)

In a large bowl, beat softened butter with an electric mixer on low speed until creamy and smooth. Beat in the remaining 1 1/2 teaspoons coconut extract. (5 minutes)

Gradually beat in 1 cup of confectioners' sugar until combined, then add 1 tablespoon of heavy cream. Continue alternating between confectioners' sugar and cream, beating until the frosting is smooth and creamy. (10 minutes)

Using a long serrated knife, level the tops of the cooled cakes. Place one cake layer on a serving platter and frost with about 1/4 of the frosting. Sprinkle with about 1/3 cup of flaked coconut. (10 minutes)

Carefully place the second cake layer on top of the frosted layer. Repeat frosting and coconut sprinkling. Place the final cake layer on top and frost the entire cake (top and sides) with the remaining frosting. Gently press another 1/3 cup of coconut onto the sides of the cake. (15 minutes)

Place the remaining 1 cup of coconut into a resealable plastic bag. Add 1/2 teaspoon of water and green food coloring. Seal the bag tightly, squeezing out excess air. Shake and press the bag until the coconut is evenly tinted light green. Transfer to a paper towel to dry slightly. (10 minutes)

Spread the green coconut on top of the cake to resemble a bird's nest. Arrange the colored jelly beans in the center of the "nest," pressing lightly to secure. (5 minutes)