Stir together flour and milk in 1 quart saucepan until dissolved. Cook over medium heat, stirring constantly, until thickened (4 to 5 minutes). Cool completely.
Combine butter, powdered sugar and almond extract in small bowl. Beat at medium speed, scraping bowl often, until creamy. Add cooled flour mixture. Continue beating until fluffy.
Place 1 cake layer on serving platter; spread with 3/4 cup frosting. Place second layer on top of frosted layer. Frost top and sides of cake. Sprinkle top and sides of cake with 3/4 cup flaked coconut. Tint remaining coconut with green food color. Form nest on top of cake with green coconut. Before servings, fill nest with jelly beans. Makes 16 servings. Enjoy!
Note: If you don't have time to make the icing, canned icing will work also. Just soften it so it spreads easily. Also, you may use Cool Whip over the entire cake and proceed as directed. Just remember the Cool Whip cake MUST be refrigerated.