Cream butter and copha. Gradually add 1 cup sugar, beating until mixture resembles whipped cream.
Sift flour and baking powder together 3 times; add to creamed mixture alternately with milk. Stir in 1 teaspoon vanilla essence and almond essence. Carefully fold in stiffly beaten egg whites. Pour batter into two greased 20cm round pans.
Bake for 20 to 30 minutes at 190 degrees C. Cool layers on wire racks.
To make icing, place 1 cup sugar, water, 1/2 teaspoon vanilla, cream of tartar, 2 egg whites and red food colouring in top of double boiler. Cook, beating constantly, until icing is thick and creamy.
To make green tinted coconut, place coconut in a large plastic bag, add a few drops of green food colouring and shake until desired colour is achieved.
Ice cake. Make a nest of green coconut on top of cake and fill nest with chocolate eggs. Sprinkle a border of coconut around base of cake.