Preheat oven to 350°F. Grease or spray two 8-inch round cake pans with nonstick spray.
Prepare cake mix as directed on the box.
15.25 ounces white cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
Divide cake mix evenly between the 2 layer pans.
Bake for 30 minutes or as directed on the box
Cool for 10 minutes then transfer cakes to a plate or baking rack to cool completely.
While cakes are cooling, make the frosting. Melt together the white chocolate, butter, milk, and vanilla in a medium saucepan on low heat, stirring often. Remove sauce from heat once all the ingredients are melted together. Set aside.
1 cup white chocolate chips, ¼ cup salted butter, 5 tablespoons milk, 1 teaspoon pure vanilla extract
In a large bowl mix together the coconut and powdered sugar. Then, pour in the white chocolate frosting sauce and combine using a handheld mixer. Mix until frosting sits up. If the icing is too thick to spread easily, you may add more milk (1 teaspoon at a time). If the icing is too thin, you may add more powdered sugar (1 teaspoon at a time).
½ cup angel flake coconut, 4 cups powdered sugar
Make the syrup by melting together white chocolate chips and water.
½ cup white chocolate chips, ⅓ cup water
Once the cake is completely cooled, brush on the syrup. Use enough to cover the top of each layer but don’t soak entirely.
Place one layer of cake on your cake plate. Spread frosting onto this layer to about ¼-inch thick and cover with half of the remaining coconut flakes. Place the second layer on top. Use the rest of the icing to completely cover the cake (top and sides).
1 cup angel flake coconut
Use the last ¾ cup of coconut to cover the top and sides of the cake. Sprinkle the top with white chocolate chips and mini Easter eggs.
½ cup white chocolate chips, 9 ounces mini candy-coated Easter eggs