Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.

In a large mixing bowl, cream together 1 cup of softened butter and 2 cups of sugar until pale and fluffy.

Gradually beat in 4 large eggs and then add 2 egg yolks until smooth.

In a separate bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.

Alternate adding dry ingredients and 1 cup of whole milk to the mixture, being careful not to overmix.

Gently stir in 1 tablespoon each of vanilla and coconut extracts.

Divide the batter between the prepared cake pans and bake for 25–30 minutes.

Cool the cakes for 10 minutes in the pans, then turn them out onto wire racks.

Whip together 8 oz of mascarpone cheese and ½ cup of softened butter, add 3 cups of powdered sugar and 1 teaspoon of vanilla extract until smooth.

Spread frosting between the cooled cake layers and frost the top and sides of the whole cake.

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

Mix sweetened flaked coconut with green food coloring, sprinkle on top, and arrange robin egg candies for decoration.

Allow the cake to reach room temperature before serving for the best flavor.