1.Position oven shelves; preheat oven to 180°C. Grease a deep 23cm-square cake pan and line base with baking paper.
2.To make coconut topping, combine flour and sugar in a small bowl. Rub in butter. Using a fork, stir in coconut.
3.In a small bowl, beat butter, essence and sugar with electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined between additions.
4.Transfer mixture to a large bowl. Using a wooden spoon, stir in flours and hazelnut meal.
5.Spread mixture evenly into prepared pan; sprinkle evenly with raspberries, then coconut topping.
6.Bake cake in moderate oven about 50 minutes. Stand cake 5 minutes then turn onto wire rack. Turn cake top-side up to cool.