Beat the softened butter with the sugar until the texture becomes fluffy.
Add the eggs one at a time, mixing well after each addition.
Pour in the sweet cream (whipped cream) and mix again.
Sprinkle with coconut, flour, baking powder, and salt.
Mix with a spatula, pour half of the batter into an 18 cm diameter pan, sprinkle with 50 grams of raspberries, cover with the remaining batter, add the raspberries, sprinkle with 1 teaspoon of sugar, and bake for 45 minutes at 160°C.
