To dye coconut green for garnish
Place 1 teaspoon water and a few drops of green food color in bowl and mix
Add coconut and stir with a fork to color evenly
Spread out on parchment paper to dry
MAKE WHITE CHOCOLATE GANACHE FILLING AND FROSTING, Do this first as it needs time to chill
Have chopped white chocolate in a large bowl.Heat cream in microwave or on stove top until hot but not boiling, pour over white chocolate, let sit 1 minute then stir until smooth. Let cool to room temperature then cover and chill until very cold, at least 4 hours or overnight. Do not beat for filling until cake is cooled and ready to fill and frost.
Make vanilla cake
Preheat oven to 350. Spray 4 - 8 - inch cake pans with bakers spray
Whisk in a bowl flour, baking powder and salt
In another bowl beat butter and sugar until light and fluffy
Add flour mixture alternating with milk just until blended, then beat in eggs an vanilla just until combined
Divide batter in 4 bowls
Color one bowl pink
Color second bowl blue
Color third bowl yellow
Color fourth bowl green
Fill prepared cake pans with each color and bake about 15 to 18 minutes, until a toothpick comes out just clean. Cool 15 minutes in pans then remove to cool completely on wire racks
Finish filling and frosting
Beat cold white chocolate/ cream mixture until light and fluffy
Assemble cake
Place blue cake layer bottom up on serving plate, the bottoms are mot pretty but will be pretty in the end!
Frost with som of the white chocolate filling
Add green cake layer, bottom up
Frost with white chocolate filling
Add yellow cake layer
Frost again with some white chocolate filling
Add pink layer and frost entire cake with remaining white chocolate ganache
Garnish with the green cocont, blue and pink sparkle sugar, blueberries, strawberry and chocolate eggs. Chill cake at least 2 hours to firm up for easy slicing. Serve at room tempersure for best flavor
