• Preheat oven to 325 degrees. Grease & flour two 9-inch cake pans.
• Toast coconut by spreading out on cookie sheet and baking in oven for 4-5 minutes. Watch carefully as it toasts very quickly. Remove from oven and let cool.
• Turn oven up to 350 degrees.
• In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, cream sugar and butter until smooth and creamy.
• Add eggs, one at a time, and continue mixing until well incorporated. Add vanilla and blend.
• Mix together lime juice & buttermilk.
• Alternately add flour and lime-buttermilk mixture to batter. Mix until well blended.
• Color with a few drops of green food coloring to reach a pastel green color.
• Divide batter between cake pans. Tap cake pans lightly on table to remove air bubbles and level top.
• Bake for 35-40 minutes. Check after 30 minutes to see if top is browning too quickly. If necessary, tent with aluminum foil for the remaining time. Cake is done when it springs back at a light touch and a toothpick inserted in the center comes out clean.
• Place cake pans on wire racks and let cool for 10 minutes. Run knife lightly around the edge then carefully turn cakes out onto wire racks to finish cooling.
• While cake is cooling prepare frosting.

Raspberry Cream Cheese Frosting

• In small mixing bowl, whip butter and cream cheese together until smooth.
• Lower mixer speed and continue to mix while slowly adding confectioner’s sugar.
• Stir in crushed raspberries. Store the frosting in the refrigerator until ready to use. Take out 30 minutes prior to frosting the cake and stir until smooth.

To Assemble

• For a 4-layer cake, cut each cake round horizontally to make 2 layers. To make cutting easier, place the cake in the refrigerator for several hours. Then, using a pairing knife, make slices in a dotted line pattern around the center of the layer where you will want to cut. Take a serrated knife (like a bread knife) and cut through the center of the layer using the knife slices as a guide.
• Place 1 layer on the bottom of a cake plate. Spread with lemon curd.
• Top with another layer and spread with a portion of the raspberry frosting.
• Top with another layer and spread with lemon curd then place the final layer on top, cut side down. This will leave you a smooth top to frost.
• Frost cake on top and sides. Sprinkle top with toasted coconut. Place small candy eggs around the base. Then top with several more candy eggs on top.
• Store in refrigerator. Take out about 30 minutes prior to serving.