Step 1

Preheat oven to 200C (180C fan-forced). Line a 12-hole muffin tin with cupcake papers.

Step 2

Beat together butter and coconut sugar until light and fluffy. Add eggs one at a time, beating well between each addition. Stir through flour and coconut.

Step 3

Carefully open can of coconut milk without shaking it. Spoon off cream and set aside. Add 3/4 cup remaining coconut milk to batter and stir to combine. Fold through 3/4 cup raspberries.

Step 4

Divide mixture evenly between muffin holes. Bake for 18-20 minutes until top of cupcake springs back when pressed. Allow to cool.

Step 5

Meanwhile, to make raspberry coconut cream, whisk together reserved coconut cream with remaining 1/2 cup raspberries.

Step 6

Serve cupcakes with a dollop of raspberry coconut cream and a sprinkling of toasted shredded coconut.