Prepare your coconut cakes. Bake at 350 degrees for 45 - 50 minutes, or until a cake tester comes out completely clean. Rotate halfway through. Let cool completely in their pans.

Prepare your lemon curd, Italian Meringue Buttercream, and Simple Syrup. Set aside.

Level all of your coconut cakes, and cut them in half vertically. Soak all six cake layers in simple syrup.

Whisk cup of creamed coconut into 2 cups of buttercream. Fill your piping bag with coconut buttercream, using a #803 tip.  

Starting with the bottom layer, pipe a fence of coconut buttercream around the top edge.  Fill the centre with a layer of lemon curd, using your small offset spatula.

Place the next layer of cake on top, spreading coconut buttercream. Repeat this process by alternating the lemon curd and coconut buttercream until your cake is completely stacked.

Crumb coat with the remaining coconut buttercream, and chill for 20 minutes.

With the remaining Italian meringue buttercream, split 2 cups into separate bowls. Dye the first bowl of buttercream a nice deep teal with the Wilton colours. Then take a dollop of that buttercream and mix it into your second bowl of white buttercream to achieve a lighter shade.

Add your buttercream in patches all around the cake, using the darker teal, the lighter teal and some white buttercream.  Ice the top of your cake with white buttercream.

Smooth and blend all the buttercream on the sides together by icing your cake all the way around with an icing spatula.  

Using templates found online, create a few decorations for your cake! Roll out a thin piece of gumpaste and cut out two palm trees trees. Set them aside to dry.

Dilute some Wilton Rose Pink with a little white rum and painted the surface of my gumpaste palm trees. Let dry.

Using a silicone sea shell mold, press gumpaste into the mold and remove. Set aside to dry. Once dry, brush on pearl and pink lustre dust.

Prepare your royal icing. Combine the egg whites and the icing sugar into a mixing bowl.  Beat the mixture for 5-7 minutes until it forms stiff peaks.

Grease the inside of your bowls and place cup of royal icing into each.  Microwave each bowl for 1 minute. Let cool, then use a fork to break the royal icing into pieces.

Mix the light brown sugar and graham crumbs together.  Sprinkle the mixture on top of your cake. Add a nice arrangement of mineral deposits along the bottom of your cake. Then add an arrangement of gumpaste seashells. Use a dab of buttercream as your glue.

Throw on pearl drages and white candy beads to add some air bubbles around the cake. Finally place your pink palm trees and a few shells on the top of your cake to finish it off.