Preheat oven to 350F, and butter + flour a bundt pan very well. Set aside.

In a medium bowl, beat together the butter and coconut oil for the cake until creamy and smooth.

Add in the white and brown sugars, and beat until fluffy. Add in the eggs, one at a time, followed by the vanilla extract.

Add in half of the flour and mix it in, then add in the coconut milk, and finally add in the rest of the flour plus the baking powder and soda.

Finally, stir in the coconut and pecans. Pour the mixture into the prepared pan, and bake for 50-55 min, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

While oven is still on at 350F, you can toast the coconut for decoration. Pour an entire 14oz bag of shredded coconut on a sheet tray, spread in a single layer, and place in oven for 5-10 minutes, stirring it around every few minutes. WATCH CLOSELY as it can burn very quickly! Set aside and save for later.

When ready to frost, make the frosting. In a medium bowl, beat the butter until creamy. Add in the powdered sugar a bit at a time until it has all been mixed in, then add the coconut milk, vanilla, and salt.

Place the bundt cake on a serving platter or cake stand, and cover the entire surface with frosting. Cover with the toasted coconut, pressing it on the surface to make it stick. You should end up using all of it! Finally, place the chocolate eggs in the center. Serve and enjoy! :)