In a bowl beat butter, add Chelsea Caster Sugar then cream the butter and sugar together. Add eggs and mix well. Add vanilla, flour and milk. Beat until smooth.
Place individual paper baking cups in a muffin tray, pour in mixture until they are about 2/3 full. Bake in the oven at 190°C for 20 minutes or until golden. While cupcakes are cooling on a wire rack, prepare frosting.
Beat together cream cheese and butter with an electric mixer. Add Chelsea Icing Sugar and coconut cream then gently mix until combined. Beat on high for 2 minutes until light and fluffy.
To toast coconut, spread a thin layer on a baking tray and place under the grill 180°C for about 5 minutes, stirring occasionally until light golden and even in colour.
Pipe a circle of frosting on to the tops of cooled cupcakes. Sprinkle with toasted coconut to create nests. Place three chocolate Easter eggs in the middle of the coconut nest.