Prepare & Bake the Cake:

• Preheat oven to 350°F (180°C) or 160°C (fan oven).
• Grease and line two 8-inch (20cm) cake pans with parchment paper.
• In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk in sugar.
• In a separate bowl, mix eggs, buttermilk (or milk), oil, and vanilla extract.
• Combine wet and dry ingredients, mixing until just combined.
• Stir in boiling water (mixed with espresso powder if using) to thin the batter.
• Divide batter between cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Make the Chocolate Buttercream:

• In a stand mixer, beat butter until creamy (about 3 minutes).
• Add cocoa powder and mix for 2 minutes.
• Gradually add powdered sugar, mixing for another 2 minutes.
• Add milk and vanilla, beating for 1 minute until smooth.

Toast the Coconut:

• In a dry pan over medium heat, stir shredded coconut until toasted.
• Alternatively, toast in the oven at 320°F (160°C) for 5 minutes.

Assemble & Decorate the Cake:

• Spread a layer of buttercream between the two cake layers.
• Apply a thin crumb coat of frosting around the outside and chill for 20 minutes.
• Frost the cake completely with the remaining buttercream.
• Place Cadbury mini eggs in the center of the cake.
• Press toasted coconut on top and around the sides for a nest effect.