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 granulated 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 alternately with the milk, starting and ending with the flour mixture.

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

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

Gradually add the powdered sugar, alternating with the milk, and beat until smooth and fluffy. Stir in the vanilla extract.

Divide the frosting into separate bowls and add food coloring to create desired colors.

Place one cake layer on a serving plate. Spread a layer of frosting on top.

Top with the second layer of cake and frost the top and sides of the cake.

Decorate with candy eggs and shredded coconut to create a festive look.

Slice and serve to enjoy your Easter celebration!