hi Gpears! I have made this cake several times using packaged unsweeten fine coconut. I had to cut the quantity in 2 because the amount was just way to much! I have to say the icing is quite rich and after many testing, the best way i found to complement this beautiful cake sponge was to pair it instead with the chocolate mousseline buttercream recipe in roses book, with added coconut! Its absolutely delicious!
I have not tried coconut with raspberry before but if you think you want to add it too the cake, the best way i like to do so when i add mine to Wooddy’s lemon luxury cake recipe, is to make the raspberry puree sauce and add that to fresh raspberries. The filling is the best raspberry filling i have ever tasted and all my customers rave about it! If you go with that option as a filling, i would probably omit the coconut flakes and just use the icing from the recipe without the coconut added. The taste is quite nice without it and it wont over power your fresh raspberry and add to much texture. you could sprinkle some on top of the cake but i think inside would be too much. Please let us know how it turns out! Good luck!