Preheat your oven to 350 degrees F. Prepare a 9 inch round cake pan with baking spray and a round piece of parchment paper.

In a large mixer, cream together the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs, one at a time, until fully combined. Add the 2% a2 Milk® and lemon juice and mix on low until just incorporated.

In another small bowl, sift together the cake flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until you have a smooth batter. Using a spatula, gently fold in almost all of the berries. Pour the cake batter into the prepared baking pan, sprinkle with a few extra berries on top and baking for 30 minutes.

Remove the cake from the oven and let cool completely.

While the cake is cooking, combine the water, sugar, lemon peels and lemon juice in a small saucepan and bring to a boil. Stir until the sugar has dissolved. Remove from the heat. Strain out the lemon peel and let cool. Once cooled, pour over the cake and let the syrup infuse into the cake.

To make the coconut cream, chill the coconut cream or coconut milk in the refrigerator overnight. Once chilled, carefully scrape out the top, thickened cream and discard the liquid. Transfer the cream to a stand mixer bowl and add the vanilla and powdered sugar. Whip until creamy and smooth - about 1 minute. Use to top the cake as needed.

Remove the cake from the pan and peel off the parchment paper. Transfer to a cake stand. Top with the coconut cream and add extra berries on top along with some lemon zest if desired. Slice and serve as needed.