Coconut Raspberry Greek Yogurt Layer Cake

Big news! My blog has a new look today and I’m celebrating my birthday with a coconut covered cake with layers of raspberry jam topped with fresh raspberries that’s gonna knock your socks off!

For the cake:
¾ cup cake flour
½ cup whole wheat pastry flour
1 tablespoon baking powder
4 eggs, yolks and whites separated
½ teaspoon salt
1 stick butter, softened
1 ¼ cup coconut sugar
1 cup non-fat Greek yogurt
1 tablespoon vanilla extract

For the Frosting:
1 8-ounce package neufchatel cheese, softened
4 tablespoons unsalted butter, softened
½ cup coconut sugar
3 tablespoons Greek Yogurt
1 teaspoons vanilla extract

To Assemble and Decorate:
1 ½ cups sweetened flaked coconut
¾ cup seedless raspberry jam, room temperature.
1 cup raspberries

View the full recipe at Healthy Seasonal Recipes →