Beat vigorously to whisk the eggs with the sugar until the mixture is soft, fluffy and pale yellow. Mix the flour with the baking powder and add about half of it to the mixture a little bit at a time. Add the lemon zest and coconut and stir.
In a bowl, mix the coconut rice milk with coconut cream and the oil and mix everything, continuing to work with electric whisk. Add the remaining flour a little at a time and stir well to mix all the ingredients. Sprinkle 125 g of raspberries with flour and sift them. Add them to the mixture and stir very gently. Pour the mixture into the cake tin lined with parchment paper. Spread the remaining raspberries on the surface, pushing them in with barely one finger. Dust the surface of the cake with chucchiaio sugar and bake in oven pre-heated at 180 ° C without ventilation for about 40 minutes. Lower the oven to 160 °C and cook for another 15 minutes or until the cake is cooked as per the toothpick test*.
Remove it from the oven and allow it to cool on a rack. As soon as the cake is warm, remove it from the mould and let it cool on the grill. In order to have fresh raspberries, keep them out of the refrigerator only for a few days. To make them last long, you can keep them tightly covered in the refrigerator and take them out from the refrigerator at least an hour before serving to bring them back to room temperature.
*The toothpick test consists of placing a toothpick (such as those used for barbecue) in the centre of the cake while it is still in the oven. Once extracted it is supposed to be warm and dry. In that case, the dessert is cooked.