Heat oven to 350°F. Grease and flour two 8-inch round baking pans.

Stir together sugar, flour, cocoa, baking soda and salt in large bowl.

Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.

Stir in hot coffee. Batter will be runny.

Pour batter into prepared pans.

Bake 25-27 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pans and transfer to wire racks. Cool completely.

Once completely cooled, wrap in Saran Wrap and refrigerate until chilled, about an hour.

To make the frosting beat butter and coconut extract until soft and smooth.

Sift in 3 cups of powdered sugar and beat on medium speed until smooth.

Add remaining powdered sugar, cream and food dye and beat until incorporated.

Increase mixer speed to medium high and beat for 4-5 minutes.

Toasted Coconut

Set oven to broil on high. Spread coconut over a foil lined baking sheet.

Broil until coconut is golden in color, but watch carefully as it can burn very quickly. Remove from oven and set aside to cool.

Once cakes are chilled, cut off domed cake tops with a serrated knife, the evenly slice each each layer to make a total of 4 layers.

Place one layer on a cake plate and frost it with about ¾ cup of frosting.

Repeat with the remaining layers and frost the outside of the cake.

Dip a pastry brush or clean paint brush into the black or brown food dye and flick it at the cake to make it look like a robin's egg.

Top cake with toasted coconut and chocolate eggs.