Preheat oven to 350°F/ 180° C. Line the bottom of a 7 inch/ 18 cm cake pan with a circle of parchment paper and then grease well the inside of the pan.
In a medium bowl combine flour, spelt flour, baking powder and salt. Mix to blend and set aside.
In a large bowl beat together oil, honey and sugar until smooth. Add eggs, one at a time, vanilla and sour cream. Continue whisking until well combined. Gradually add the dry ingredients, mixing carefully with a spatula until just absorbed. At the end fold in the coconut flakes.
Pour the batter into the prepared pan and bake for 40-60 minutes or until a wooden skewer inserted in the centre comes out clean and the top becomes golden brown.
Take the pan out of the oven and let it cool for 5 minutes before removing the cake. Let the base cool to room temperature before assembling the cake.
In a small saucepan cook the raspberries with the caster sugar for 5-10 minutes until they start thickening.
Optionally pass the raspberries through a fine mesh sieve to remove the seeds (I didn't do it).
In a large mixing bowl beat butter and powdered sugar until creamy. Add the cream cheese and beat again, until combined.
Gradually add the raspberry coulis. Beat with the mixer continuously, until the frosting becomes fluffy.
To assemble the cake:
With a serrated knife cut the cake base horizontally in 3 equal layers. Place one layer on a serving plate and spread on top some of the frosting.
Continue the process with the other 2 layers. Spread the remaining frosting over the cake and all around it.
Sprinkle with coconut flakes and decorate with fresh or frozen raspberries.
Store the cake covered for 2-3 days in the fridge.