Raspberry Lemon Layer Cake

INGREDIENTS

CAKE:

1/2 cup

butter or margarine, softened

1 cup

sugar

eggs

1/2 tsp

each vanilla and coconut extract

Zest of ½ a lemon

1 1/4 cups

plus 2 Tbsp all-purpose flour

1 tsp

baking powder

1/4 tsp

baking soda

1/4 tsp

salt

1/2 cup

milk

FROSTING:

2 oz

cream cheese, room temperature

1/2 cup

heavy whipping cream

1 cup

icing sugar/powdered sugar

Zest of ½ a lemon

1/2 tsp

vanilla OR coconut extract (use coconut if garnishing with coconut, otherwise stick with vanilla)

GARNISH:

Lots of fresh raspberries! I used about 2 pints.

Optional: additional lemon zest and/or plain sweetened shredded coconut or lightly toasted coconut