Thank God For Berries Cake Food

THANK GOD FOR BERRIES CAKE!

Steps:

• Preheat oven to 350.
• Using cooking spray, coat two 8 or 9 inch round cake pans. In a medium sized bowl, blend flour, baking powder, and salt. Set aside.
• Cream sugar and butter together until light and fluffy. Beat eggs and add to butter mixture. Add milk, sour cream, lemon juice and 2 tsp lemon zest.
• Add the flour mixture to wet ingredients and mix by hand just until moistened. DON'T over mix for a better texture.
• Sprinkle one of the cake pans with 1/3 c of brown sugar. Sprinkle fresh blueberries covering the bottom of the pan completely. Pour 1/2 of the cake mixture over blueberries. Pour remaining batter in second cake pan.
• Bake cakes for 35 minutes. Then test, with a toothpick that comes out clean, for doneness. If not done, check again every 5 minutes. When done, cool for a few minutes on a rack. Invert the plain (no blueberries) layer onto plate. Invert the layer with the blueberries onto a FLAT metal cookie sheet. When completely cool, apply 1 cup plain whipped topping on top of plain bottom cake layer. Sprinkle with fresh raspberries.
• Very carefully, slide top layer (blueberries on top) onto bottom layer. Use spatulas or other tools to assist you. If blueberries fall or cake cracks, fix as best as possible to hold together (it will all be covered with frosting).
• FROSTING: Soften cream cheese in a medium sized bowl. Add powdered sugar, 2 tbsp lemon zest, food coloring, lemon extract and blend well. Mix in remaining whipped topping. Add coconut and blend well. Don't worry if whipped topping deflates a little. Just try to dissolve cream cheese as much as possible so there are no large lumps.
• Adjust frosting volume or thickness by adding more whipped topping and/or coconut, if needed. Frost entire cake. This cake must be refrigerated. Enjoy!