Directions:
1. Preheat oven to 350F.
2. Grease 12 muffin cups.
3. Cream or beat together the butter and sugar until it is pale and fluffy. Add the lemon zest and coconut extract.
4. Beat in the eggs one at a time, adding a tablespoon of the flour after each egg to prevent curdling. Beat in the buttermilk, then add the rest of the flour and salt on low speed until combined.
5. Stir in the shredded coconut.
6. Spoon batter evenly into cups (approx 3/4 full). Press 4 raspberries onto the top of each and sprinkle with the flaked coconut. Bake until cake springs back when lightly pressed and edges are golden brown. Approximately 20- 25 minutes. Leave in the pan for 10 minutes then turn out to cool.

Recipe created by Executive Chef Frank Abbinante. Chefs On The Run.
www.chefsontherun.ca