For the Cake:

1. Preheat the oven to 350°F. Grease and flour 2 8-inch-round cake pans, and set aside.
2. In a bowl of a stand mixer fitted with a paddle attachment, or with a handheld mixer, cream together the coconut sugar, softened butter, and olive oil.
3. Add the eggs one at a time, beating well on medium-high speed after each addition. Add the vanilla. Scrape the bowl and beat again.
4. Whisk together the flour, baking powder, salt, and cardamom in a medium bowl. In a separate small bowl, whisk together the milk, yogurt, and water.
5. Alternately add the dry mixture and the wet mixture to the creamed base, starting and ending with the dry mixture. Mix together until completely combined into a thick, uniform batter.
6. Divide the batter between the prepared pans. Bake for about 25 minutes, until a tester inserted in the center comes out clean. Cool before removing from pans to frost.

For the Cream Cheese Filling:

1. In the bowl of a stand mixer with a paddle attachment, combine the cream cheese with the honey to your taste. Stir together until combined.
2. Divide in half, leaving half in the mixing bowl and the other half in a separate bowl.

For the Whipped Cream Frosting:

1. Whip the heavy cream in the same mixing bowl with half of the cream mixture until soft peaks form with the whisk attachment.
2. With the bowl still on the stand mixer with the whisk attachment, add the honey and raspberries. Whisk until the fruit is combined and slightly mashed so the frosting becomes light pink.

To Assemble:

1. Spread the remaining half of the cream cheese mixture on the top of one of the cake rounds. Place the other cake on top.
2. Frost the entire cake with the whipped cream mixture. Garnish with raspberries.
3. Let set in the fridge for at least 30 minutes before serving.