Preheat the oven to 160°C (140°C Fan forced). Combine 300g of the raspberries in a bowl with runny honey and 80g caster sugar to coat but not crush and keep aside. In another large bowl add the remaining sugar, coconut, baking powder, eggs, yoghurt, oil and vanilla with the flour and stir to combine.

Add a third of the mixture into a well greased and lined Le Creuset baking dish and randomly spoon half of the raspberry mixture through out the first layer. Add third of the batter over the raspberries before adding the remainder of the raspberry mixture and then the final third of batter.

Dot around half of the reserved fresh raspberries before baking for 1 hour and 15 minutes. Meanwhile make the coconut crust by combining the desiccated coconut with the egg whites and caster sugar, spoon over the bake in an even layer with the remaining few raspberries and bake for 10 - 15 minutes until the coconut crust is golden and crisp and an inserted skewer comes out clean.

Leave to cool for 15 - 20 minutes before serving. Delicious with coconut yoghurt or vanilla custard.