Vegan Coconut Raspberry Cake

It's funny how often I end up baking or making something vegan despite my own broad dietary horizons of all things plant, dairy, seafood, and the occasional ham - yet more and more of my friends have dietary restrictions - no dairy, no wheat, no sugar, etc. Instead of being intimidated, I always feel like this is a  personal challenge to discover something scrumptious that they can enjoy.  So here's a cake I ended up making for a friend with lactose intolerance that's FAST, moist, and pretty darn delicious.

Coconut Raspberry Cake
1 c. all purpose flour
2 Tbs + 1 tsp baking powder (yes, that much)
1 c. shredded unsweetened coconut
1 c. sugar (I would try reducing this to 3/4 c. or 2/3 c.)
1 c. almond milk, unsweetened
2 Tbs water
1/2 tsp vanilla
1/2 tsp coconut extract
1 c. raspberries
3 Tbs coconut oil (liquid state)

1. Preheat oven to 325 degrees F.
2. Stir all the dry ingredients together.
3. Pour in almond milk, water, vanilla, and coconut extract. Stir to combine (don't overstir)
4. Add the oil and stir gently to combine. Fold in raspberries.
5. Line a DEEP 22 cm cake tin (or go up a size for a shallower pan) with parchment paper on the bottom. Grease the sides. Pour the batter in.
6. Bake for 35-45 min until done. Serve with fresh raspberries or a raspberry puree.