Preheat the oven to 350°F. Grease and flour a medium-sized bundt pan.

Whisk together the flour, baking powder, and salt. Set aside.

Beat the eggs and sugar together on a medium-high speed until creamy.

Beat in the vanilla, then the egg liquor and sunflower oil.

Turn the mixer speed down to low and add the flour a bit at a time until just combined.

Pour the batter into the prepared bundt pan.

Place the pan in the oven and bake for 45 minutes or until a knife inserted into the middle of the cake comes out clean.

Let the cake cool in the pans for 20 minutes before removing.

Transfer to a wire rack fitted over a baking sheet lined with parchment paper. Let cool completely.

Place the butter, 2 cups of the powdered sugar, and the milk in a mixer and cream together.

Mix in the vanilla extract.

Add the remaining powdered sugar, 1/2 cup at a time, until combined. If the mixture is too liquid, add more powdered sugar.

Use a serrated knife to trim off the top of the cooled bundt cake. You'll want to flatten it out to help it stand up when inverted.

Place the trimmed cake upside down on a cake serving plate. The wider side should be on top.

Place wide strips of parchment paper under the edges of the cake, forming a circle around the bottom.

Spread a thick layer of frosting on top of the cake. Make sure you cover the insides of the opening in the middle.

Use the frosting to fill in the ridges or indents left by the bundt pan to create a smooth shape.

Sprinkle the shredded coconut over the top and use your palms to press it into the sides of the frosted cake, covering it completely. Remove the parchment paper and use it to gather up the fallen coconut.

Transfer the cake to a cake stand or serving plate.

Fill the opening in the center of the cake with the candy eggs and serve.