▢¼ c butter ▢¼ c coconut oil ▢½ c granulated sugar ▢⅓ c brown sugar ▢2 eggs ▢1 ½ Tablespoon baking powder ▢¼ Tablespoon baking soda ▢¾ Tablespoon salt ▢1 Tablespoon vanilla extract ▢1 Tablespoon coconut extract ▢2 ⅔ c all-purpose flour ▢1 c milk ▢½ c coconut ▢1 ½ c powdered sugar ▢¼ c cocoa ▢3 Tablespoon milk ▢2 Tablespoon vanilla ▢pinch salt ▢1 ½ c powdered sugar ▢2 Tablespoon milk ▢1 Tablespoon vanilla ▢1 Tablespoon coconut extract ▢pinch salt ▢1 ½ c powdered sugar ▢3 Tablespoon freshly-squeezed blood orange juice ▢1 ½ c powdered sugar ▢¼ c puréed strawberries about 4 large strawberries ▢½ c freeze-dried raspberries
Bake 9 minutes, remove from oven. Let rest in pan a couple of minutes, then remove to cooling rack.
For all glazes, whisk ingredients together in a bowl until smooth. For berry glaze, blend ingredients in blender until smooth.