In a medium bowl mix the dry ingredients, set aside. In a large bowl, beat the butter and coconut oil with an electric mixer about 2 minutes until creamy.
Soften organic unsalted butter and coconut oil
Whip the softened coconut oil and butter with a mixer
Beat in the Mascobado sugar a little at a time. It is brown and somewhat grainy, it will take a little longer to dissolve than the white sugar you are used to.
Add eggs one at a time, beating well after each egg.
Now you are going to mix it all together by alternately adding the flour and milk to the butter mixture. Beat well after each addition. Beat on low speed for 1 minute.
Add lemon juice, lemon zest and zucchini and mix well. The cake batter will be thick and smooth.
The batter will be thick, creamy and light brown in color. Evenly spoon into your spring form pan that has been lined with parchment paper.
Grease a spring form pan with butter and line the bottom with a circle of parchment paper. Bake at 350 degrees F for 50-60 minutes until toothpick inserted in the center comes out clean. Cool 15 minutes in the pan, remove from pan onto serving plate or into a container for the freezer, cool completely, about 1-1/2 hours.
Immediately after removing from the spring form pan use a toothpick or meat fork and gently poke holes in the top of the cake. Spread the Lemon glaze over the top of the cake so it seeps into the holes to add a lemon-zing flavor to the cake and protect the top from getting soggy. Note: The cake part of this dessert can be frozen for 2 weeks in a sealed, airtight container. Be sure it is completely cooled before freezing.
When ready to assemble and serve, allow it to defrost four hours, then finish the dessert with the lemon curd, fruit, whip cream and raspberry drizzle.