Heat oven to 190C/170C fan/gas 5.
Line a 12-hole muffin tin with deep
paper cases or a 15-hole bun tin with
cake cases. Tip all the cake ingredients
except the raspberries into a bowl and
beat for 1-2 mins until light and fluffy.
Gently fold in the raspberries.
Divide the mixture between the
cases and bake for 18-20 mins (add a
couple of extra mins for deep cases),
until golden brown and firm to the
touch. Leave to cool.
Beat together the icing sugar, butter
and raspberry coulis to make a light,
fluffy icing. Spoon or pipe onto the
cakes and sprinkle with coconut.