Step 1

Preheat oven to 180°C. Lightly spray two 12 -hole (2 tablespoon/40ml capacity) mini muffin tins with oil. Combine flour, rice bran, sweetener and 2 tablespoons desiccated coconut in a large bowl.

Step 2

Use a fork to whisk milk, egg, spread and coconut essence in a jug. Pour over dry ingredients. Add banana. Stir until just combined. Fold in raspberries.

Step 3

Spoon mixture evenly among prepared muffin holes. Bake for 15-20 minutes or until springy to a gentle touch. Cool cakes in tins for 5 minutes before transferring to a wire rack to cool.

Step 4

Meanwhile, place remaining desiccated coconut in a small frying pan. Cook over medium heat, stirring often, for 1-2 minutes or until golden. Transfer to a bowl to cool. Sprinkle a pinch of toasted coconut on top of each cake to serve.