1.Preheat oven to 180°C (160°C fan forced). Line a 12-hole (⅓ -cup/80ml) muffin pan with paper cases.
2.Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Stir in sifted flours, desiccated coconut, sour cream and frozen raspberries. Spoon mixture into paper cases, smooth surface.
3.Bake cakes about 40 minutes. Stand in pan 5 minutes, turn, top-side up, onto a wire rack to cool. Remove paper cases from cold cakes.
4.Make cream cheese frosting. Beat butter, cream cheese and extract in a small bowl with an electric mixer until light and fluffy, gradually beat in sifted icing sugar.
5.Spread top and side of cakes with frosting, decorate with flaked coconut and fresh raspberries.
Do not thaw the frozen raspberries as their colour will bleed into the cake. These cakes are best made on the day of serving.Note