Bake cakes and turn out. Cool 15 minutes out of pan and chill covered in fridge 1 hour.
Slice each cake horizontally in two layers. (this is easier if the cakes were refrigerated.
Lift one layer off and place it on the cake board.
Spread with frosting and sprinkle with coconut. Repeat with 2 more layers. Stack final layer lightly, but do not frost top.
Cut one inch from the inside edge and lift out the small inner rectangle with a spatula.
Cut rectangle into fish shape. Frost all pieces of exposed cake on fish and cooler.
Use the food spray to color the fish as desired. I used 2 sprinkles for the fish lips. For the fins, pipe green icing. I cut edible Easter grass to decorate the fins.
Soften the fruit taffy candy in the microwave 5 seconds and shape into a worm.
Fill cut center of cake with coconut "shaved ice" and lay fish and candles gently inside.
Insert the toothpicks into the ends of the marshmallow poles for the cooler handles.