Add the raspberries, sugar, lemon juice, and lemon zest to a medium-size pot set over high heat. Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool.
Preheat the oven to (175°C) 350° F. Line a 9×13 inch or (8x8 inch) baking dish with parchment paper.
To Make The Batter:
In a large bowl, mix together the coconut oil, sour cream, eggs, sugar, and vanilla. Add the flour, baking soda, baking powder, and salt. Mix until just combined, then slowly beat in the milk until fully combined
Pour the batter into the prepared pan. Take about 1/2 cup of the jam and dollop it by the tablespoon over the cake. Use a knife to lightly swirl the jam around, don't over mix it.
Bake 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool completely before frosting.
To Make The Greek Yogurt Frosting
In a bowl whisk together yogurt, sugar and vanilla extract until it starts to thicken.
To Make the Cream Cheese Frosting
Combine butter and cream cheese in the bowl of a stand mixer and beat until creamy, well-combined, and lump-free. Add vanilla extract and salt and stir well to combine. With the mixer on low, gradually add powdered sugar until completely combined
Spread a thin layer of jam over the cake, then frost the cake all over. Add small spoonfuls of the jam to the frosting and gently swirl the jam into the frosting.