Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, whisk sugar, oil, eggs, vanilla, and coconut milk until smooth.

Pour dry into wet and stir with a spatula until just a few streaks remain. Toss raspberries with the 1 tbsp flour, then fold the coated raspberries and shredded coconut into the batter.

Scrape batter into the pan and bake for 55-65 minutes, until a toothpick comes out clean. Cool in the pan 10 minutes, then lift out to a wire rack.

Once completely cool, top with toasted coconut and a dusting of powdered sugar, then slice and serve.