Raspberry Coconut Tea Cake

150g butter
190g caster sugar
70g palm sugar, grated finely
2 x 70g eggs, lightly beaten
130g self-raising flour (1 cup)
100g plain flour
60g desiccated coconut, lightly toasted
70ml milk
130ml coconut milk
80g fresh or frozen raspberries

Preheat oven to 180 degrees C. Grease and line a 20cm cake tin with baking paper. Cream the butter and sugars in a bowl with an electric mixer until light and fluffy. Gradually add the eggs: beat until just combined. Fold in the dry ingredients and the milks in two batches. Mix well. Pour mixture into prepared tin and top with raspberries. Bake for about 1 hour or until cooked when tested. Wait 5 minutes before tuning cake out onto a wire rack to cool. When cool dust with icing sugar