Step 1: Bake the Cake Layers

1. Preheat oven to 350°F (175°C). Lightly grease three 8-inch round cake pans with cooking spray, line with parchment paper, and grease again.
2. In a stand mixer, beat eggs, water, and vegetable oil on medium speed for 1 minute.
3. Add cake mix and beat on low until combined, then increase speed to medium-high for 2 minutes until smooth.
4. Divide batter evenly into prepared pans and bake for 18-22 minutes, until a toothpick inserted comes out clean.
5. Let cakes cool in pans for 5 minutes, then transfer to wire racks to cool completely (about 30 minutes).

Step 2: Whip Up the Frosting

1. In a stand mixer, beat cream cheese and butter on medium-high until fluffy (about 3 minutes).
2. Reduce speed to medium-low and gradually add powdered sugar, ½ cup at a time, mixing well after each addition (about 4 minutes total).
3. Add vanilla and food coloring, then beat on medium-high for 2 more minutes until smooth and airy.

Step 3: Assemble the Cake

1. Place one cake layer on a serving plate or stand and spread 1 cup frosting evenly on top.
2. Repeat with the second cake layer and another cup of frosting.
3. Place the final cake layer on top and cover the top with 1 cup frosting.
4. Spread 2 cups frosting evenly around the sides, smoothing it out.
5. Refrigerate for 30 minutes, then apply the remaining frosting for a smooth finish.

Step 4: Add the Easter Magic

1. Arrange ¼ cup shredded coconut in the center of the cake to create a “nest.”
2. Sprinkle the remaining ¾ cup coconut around the cake base.
3. Nestle the candied eggs inside the coconut nest on top.