Serves about 20.
Several days before decorating cake, make white daisies. Cut white fondant with daisy Cut-Out, vein petals and add yellow fondant ball center. Let dry on cornstarch-dusted cake board.
Also in advance, make green leaves. Roll out green fondant 1/8 in thick; cut leaves using varied sizes of Leaf Cut-Out. Place on thin foam. Using veining tool, mark vein lines, starting with center line and adding branch veins on both sides; feather sides of leaf. Dry completely. If desired, dry on flower formers dusted with cornstarch. When dried, paint leaves with green icing color diluted with lemon extract and brush with green and gold pearl dust. Daisies can be brushed with white pearl dust.
Prepare Coconut Cake recipe baking batter in two 8 in. round baking pans. Cool layers completely. Prepare Strawberry Filling. Cut each cooled layer horizontally in half. Stack layers with strawberry filling between layers. Lightly ice with Chocolate Buttercream Icing.
On lightly iced cake, pipe basketweave with chocolate icing. Pipe tip 8 vertical stripe from top to bottom of cake; add horizontal stripes of tip 47 serrated side up icing across the vertical stripe starting at the top. Spacing between stripes should be the same as the width of the tip opening. Squeeze next vertical stripe over ends of horizontal stripes. Start next set of horizontal stripes by burying the tip under the first vertical stripe. Repeat until cake sides are completely covered in basketweave. Add tip 18 rope top and bottom borders.
Position fresh strawberries, flowers and leaves on cake top just before serving.