Preheat your oven to 350 degrees F. Cut a circle out of parchment paper to line the bottom of an 8 or 9-inch round cake pan. Lightly grease the pan and set it aside.
In a large mixing bowl, whip together the coconut oil (or butter, if preferred) and granulated sugar until the mixture becomes light and fluffy. This process incorporates air, which is crucial for a light cake.
Next, add in the eggs, vanilla extract, and lemon zest to the bowl. Stir well to combine everything, scraping down the sides to make sure all the ingredients meld together perfectly.
Now, it’s time to alternate mixing in the self-rising flour and all-purpose flour with the milk. Start by adding a bit of flour, then some milk, and repeat until everything is well mixed. This technique keeps your batter from getting tough.
Once all the ingredients are combined, spoon the mixture into the prepared pan. Use a spatula to smooth out the top, ensuring even baking.
Pop the cake in the oven and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and spring back when lightly touched.
After baking, let the cake cool in the pan for about 15 minutes before gently removing it by flipping it out onto a cooling rack. Allow it to cool completely before frosting.
For the frosting, whip the cream cheese in a stand mixer until it’s soft and creamy. Gradually add in the heavy whipping cream, mixing until it’s evenly incorporated. If you see any lumps, pause and scrape the sides of the bowl before continuing.
Once all the cream is mixed in and the consistency is thick and smooth, stir in the remaining powdered sugar and lemon zest. Turn the mixer on high and whip for about 2 to 3 minutes until fluffy.
Spread the frosting generously over the cooled cake, and don’t hold back on the fresh raspberries! Scatter them on top for a beautiful finish. Finally, store the cake in the refrigerator until you’re ready to serve it.
