Preheat your oven to 325°F (163°C) and prepare three 6-inch round cake pans with butter and flour.

Spread shredded coconut on a baking sheet and toast in the oven for 5-10 minutes.

In a large mixing bowl, sift and whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the wet ingredients: egg whites, vanilla, sour cream, and milk.

Fold the wet mixture into the dry mixture gently to combine.

Divide the batter among the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

Cool the layers in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Beat the room-temperature butter until creamy and smooth, then gradually add sifted powdered sugar and milk to create frosting.

Assemble the cake by frosting between layers and covering the top and sides.

Dust the top with cocoa powder, sprinkle with toasted coconut, and nestle chocolate eggs in the center.

Refrigerate the finished cake for 10-15 minutes to set the frosting.