Coconut Cake

1. Preheat oven to 350°F (177°C).
2. Cream butter, coconut oil, sugar, vanilla, and coconut extract with paddle on medium 5 minutes; scrape halfway.
3. Add 7 eggs, one at a time, mixing well between additions; mix ~3 minutes total until smooth and glossy; scrape as needed.
4. In a separate bowl, whisk flour, baking powder, baking soda, salt.
5. Add half the dry + all coconut milk (mix 30 seconds; scrape). Add remaining dry + Greek yogurt or sour cream. Mix just to combine — do not overmix.
6. Line/grease pans: 9", 8", 7", 6", 5", and three 4" rounds.
7. Divide batter by weights and bake to the time guide. Quick cool: 10 minutes in pan → pre-chilled greased racks (fan) → freezer 15–20 minutes.

Raspberry Compote Filling

1. Combine raspberries, lemon juice, sugar in a small saucepan; cook over medium, stirring often, until berries break down (~10 minutes). For thicker filling, stir in cornstarch slurry, simmer 1–2 minutes. Strain for seedless, if desired. Cool completely.

Raspberry Vanilla Buttercream

1. Beat butter + shortening smooth.
2. Add powdered sugar, salt, heavy cream, vanilla in batches; mix medium-high 5 minutes.
3. Taste; add lemon/lime (or white vinegar) to cut sweetness; adjust cream and sugar as needed.
4. Remove ~60% plain frosting; tint remaining in bowl with raspberry powder. Pop air bubbles.
5. Fill 4–5 piping bags (2D, 1M, Ateco 829/869/809, etc.); do not overfill.

Isomalt Star

1. Lightly spray star cutters; set on silicone mat.
2. Melt semi-pre-cooked isomalt over low–medium (280–290°F / 138–143°C); no water. Cool slightly to ~275–280°F; tint with a tiny dot of yellow gel
3. Pour liquid into cutters and add gold flakes. Briefly torch to pop bubbles (optional).
4. Cool 10–15 minutes; flip and lightly torch back center until tacky.
5. Insert stick and hold to set.

Assembly & Decoration

1. Prep cake circle with a dab of buttercream (glue).
2. Stack cooled cake layers in order: 9" → 8" → 7" → 6" → 5" → 4" → 4" (cut to 3") → 4" (cut to 2"), using ~¼" buttercream (and raspberry filling) between layers.
3. Carve and taper top edges of 3" and 2" tiers.
4. Insert a central 12" dowel (add two side dowels if needed).
5. Pipe a textured base coat; then decorate with pink/white swirls, add sprinkle ornaments and edible glitter; finish with the star.