Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with the milk.

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack.

In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, mixing well. Add the vanilla extract and milk, adjusting for desired consistency.

Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top.

Place the second layer on top and frost the top and sides of the cake.

Decorate the top with coconut flakes to resemble grass, and place chocolate eggs and edible flowers on top.