Easter Cake with Vanilla Frosting: Tender

Instructions:

1. Grease two 8-inch round cake pans and line the bottoms with parchment paper to ensure a clean release.
2. Beat softened butter and granulated sugar together using a mixer until the mixture looks pale and fluffy.
3. Add eggs one at a time, beating after each addition, then stir in the vanilla extract.
4. Gradually add flour, baking powder, and salt, alternating with the milk. Mix until just combined; do not overmix.
5. Pour the batter evenly into the prepared pans. Bake for 30 minutes or until the edges slightly pull away from the sides and a toothpick inserted in the center comes out clean.
6. Let the cakes rest in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Beat the softened butter for the frosting on medium-high for 3 minutes until it reaches a pale ivory color.
8. Gradually add powdered sugar one cup at a time on low speed until incorporated.
9. Mix in the heavy cream, vanilla extract, and salt, then whip until the buttercream is light and fluffy.
10. Frost the cooled cake layers and chill for 2 hours to ensure frosting stability.
11. Decorate the cake with toasted shredded coconut and mini candy eggs.