1

Preheat oven to 350°F. Coat two 8-inch round pans with cooking spray and line with parchment paper.

2

In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside. In a large bowl, combine milk, lemon juice, yogurt, coconut sugar, eggs, and vanilla. Whisk until ingredients are fully incorporated.

3

Add dry ingredients to wet ingredients and fold until just combined, don't over mix. Gently fold in 1 cup frozen raspberries and divide batter between prepared pans. Bake for 25 to 30 minutes.

4

While cakes are baking, make frosting. Let whipped topping defrost for a few minutes (if frozen) and then spoon it into a mixing bowl. Gently stir in thawed raspberries until combined.

5

When cakes are done baking, let cool completely on a wire rack.

6

Once cooled, place one cake on a plate and add 1/4 cup of frosting to the center, spread evenly. Top with the second cake and repeat with frosting. Cover the cake with the remaining frosting and top with optional sprinkles, a birthday message and/or edible flowers, slice into 10 pieces and serve.

7

Serving size: 1 slice