Professional Easter Cake in 50 Minutes

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Beat softened butter and sugar on medium-high until pale and fluffy, approximately 3 minutes.
3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Gradually add the flour mixture and milk in three parts, starting and ending with flour, mixing only until combined.
5. Pour batter into the pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
6. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Sift powdered sugar into a bowl and whisk in heavy cream, vanilla bean paste, and milk until the glaze is fluid enough to pour but thick enough to coat a spoon.
8. Place the cooled cake on a rack over a tray and pour the glaze into the center, tilting the cake to spread the glaze evenly.
9. Garnish with mini pastel chocolate eggs and toasted shredded coconut to create a nest effect. Let the cake chill for 1 hour to set the glaze.