Preheat oven to 180° C/160° C (fan forced). Grease and line base of a 22cm springform tin (or use a baba tin )
Sift gluten free flour and xanthan gum into a large bowl. Add coconut and sugar, mix well
Whisk together Vitasoy Ricemilk, egg and oil. Pour into dry ingredients and mix well to combine, ensuring no lumps
Pour into prepared tin of choice and sprinkle raspberries over the top. Gently press raspberries in
Bake 45-50 minutes (Baba - 40 min), or until an inserted skewer comes out clean. Cool in pan for 5 mins, then turn out onto wire rack and cool completely
Decorate with shredded or shaved coconut and extra berries.
