Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter and dusting with flour.

Cream together 7 ounces of softened butter and 1¾ cups of sugar until light and fluffy, about 5 minutes.

Add 4 large room-temperature eggs one at a time, scraping down the bowl, then fold in 2 large egg yolks.

Whisk together 2¼ cups of flour, 2½ teaspoons of baking powder, and 1 teaspoon of salt. Gradually add to the wet batter.

Alternate adding 1½ cups of whole milk with the remaining flour mixture, mixing gently until just combined.

Incorporate 3 teaspoons of vanilla extract and ½ teaspoon of coconut extract, mixing well.

Divide the batter between the prepared pans and bake for 25 to 30 minutes, checking doneness with a toothpick.

Let the cake layers cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the frosting, beat together 12 ounces of mascarpone and 6 ounces of softened butter until smooth, then sift in 5½ cups of powdered sugar.

Frost the first cake layer, then place the second layer on top and frost the sides and top.

Chill the frosted cake in the refrigerator for at least 30 minutes to set the frosting.

Dye 4 ounces of flaked coconut with green food coloring, then sprinkle it over the top of the cake along with robin egg candies.