| • | Pre-heat oven to 190oC.
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| • | Line a 12 cupcake pan with cupcake papers.
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| • | In a bowl, mix coconut, flour, sugar, baking powder and almond.
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| • | Add melted butter to the above and stir.
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| • | Add egg whites and mix well.
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| • | Divide the mixture equally among the cake cases.
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| • | Top each cake with a raspberry.
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| • | Now bake for 12 to 15 minutes.
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| • | Leave to cool for a few minutes before finally transferring it to a wire rack. |
