Sift together flour, ginger, cinnamon, and cloves in a large mixing bowl.

Cream the softened butter and light brown sugar until light and fluffy, then beat in the egg and molasses.

Gradually incorporate the dry ingredients into the wet mixture until a stiff dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

Preheat the oven to 180C (350F) and line baking sheets with parchment paper.

Roll out the dough to a consistent 5mm thickness and cut out panels using templates: two side walls, two end walls, and two roof panels.

Bake the panels for 12 to 15 minutes until firm and golden brown, then transfer to a wire rack to cool completely.

Whisk the egg whites, icing sugar, and lemon juice until stiff, glossy peaks form to create the royal icing glue.

Pipe royal icing along the vertical edges of the wall panels and assemble the base structure on a cake board, holding until set.

Apply icing to the top angled edges of the walls and carefully attach the roof panels, securing them until the icing hardens.

Decorate the exterior using remaining icing as adhesive for pastel candies, chocolate eggs, and sprinkles.

Spread green-tinted coconut around the base to simulate spring grass and allow the structure to dry for 4 hours.