Line a 12-hole muffin tin with paper muffin cases.
Sift the flours and baking powder into a large bowl. In a separate bowl, whisk together the oil, eggs, milk and sugar, then pour into the dry ingredients and mix together until just combined – do not over-mix.
Gently stir in the raspberries, then spoon the mixture into the paper cases and sprinkle with the desiccated coconut.
Bake in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 20 minutes. Transfer to a wire rack to cool.