Preheat your oven to 350 degrees F (180 degrees C). Using a little bit of softened butter (or cooking spray), grease an 8 inch baking dish. Arrange 1/2 cup of the raspberries in the bottom of the dish.

Add the eggs and sugar to a mixing bowl and beat until foamy and lighter in color.

Add the coconut milk, salt, and vanilla and whisk to incorporate.

Add the flour and baking powder and whisk thoroughly until smooth and there are no clumps.

Pour the batter over the raspberries in the baking dish. Arrange the rest of the raspberries on top of the batter.

Bake for 45 minutes to 1 hour, or until the edges are golden.

Sprinkle with powdered sugar and serve with whipped cream and fresh raspberries.