Melt in the microwave white chocolate chips half a cup of coconut milk, mix well and allow to cool to room temperature.
Pour milk and whipping cream into a deep bowl; add melted chocolate chips, vanilla pudding powder, salt, and caramel-flavored extract.
Whip the mixture in a mixer for a few minutes until you get a firm cream.
Set aside two cups of the cream and keep them in the refrigerator. We will use them for the icing.
Add blue spirulina powder to the cream left in the bowl and mix well.
Remove the cakes from the pans and place one cake on a serving plate.
Spread half of the blue cream over the cake and cover with another cake, pressing the cake gently.
Spread over the second cake the second half of the blue cream and cover with the third cake, pressing the cake gently.
Take out the two cups of cream we kept in the fridge and coat the cake with the top and the sides.
Place the large Star of David in the center of the cake (instructions attached below).
Arrange the Star of David candies in two stripes next to the large Star of David as in the photo.
Sprinkle Blue spirulina powder over the edges of the plate.