For the cake: Slice each cake horizontally in half and if the cakes are coned, slice the top off so that it’s flat too.
For the pineapple curd: In a medium saucepan, whisk the eggs, egg yolks, sugar and cornflour together until smooth. Place over low heat. Add the juice and butter and whisk gently but constantly, making sure to get into the corners of the pan, for around 10 minutes until thickened. Pour into a sterilised jar and place in the fridge until cold.
For the chocolate crown: Draw a selection of leaf shapes on baking paper and set aside. Then draw around your index finger a few times on a separate piece of baking paper.
Melt the green candy melts over a bain marie and transfer to a piping bag. Pipe the outline of all the shapes you have drawn and using a lolly pop stick or similar, smooth the candy melts out so that they leave a thin, smooth finish.
Repeat with the finger shapes but allow them to dry draped over the rolling pin. Set aside.
For the meringue: In a heatproof bowl, whisk together the egg whites, sugar and cream of tartar until combined. Place over a pan of simmering water and whisk constantly until the sugar is dissolved and the whites are warm to the touch.
Remove the bowl from the heat and whisk the mixture with an electric whisk, until stiff, glossy peaks form. This should take around 7-8 minutes.
To assemble: Place a little curd onto your serving dish and place one slice of cake down, then sandwich all the cake slices together with the pineapple curd.
Put a large round nozzle in a piping bag and pipe small rounds all over the base, working up to the top of the cake row by row (leave the very top of the cake exposed). Use a blow torch to brown the meringue.
Make small indent with a knife in the top of the cake and insert the chocolate palm shapes into the top of the cake, then insert the bent chocolate pieces around the base of the palm shapes and serve.