• Preheat the oven to 200C/400F degrees.
  
• Combine the coconut flour, coconut, baking powder and salt.
  
• In another bowl, whisk the eggs, sweetener, melted butter, vanilla extract and coconut milk.
  
• Add the dry mixture to the wet and blend well.
  
• Spoon into cupcake liners 
  
• Push the raspberries into the cupcake mixture.
  
• Bake for 15-20 minutes until firm.
  
• Cool.
  

Topping

• To make the topping, heat the whipping cream and butter in a saucepan until it starts to boil.
  
• Remove from the heat and stir in the vanilla. Mix well, then chill in the refrigerator for 2 hours.
  
• Add the cream cheese and sweetener and beat until smooth.
  
• Smother the cooled cupcakes with the buttercream.
  
• Dip the cupcakes into the desiccated coconut
  
• Decorate with raspberries.
  
• Eat and enjoy!