A moist and lightly sweetened cake with a delicate coconut raspberry flavour.
Preheat oven to 350F and grease and line an 8 inch cake pan with parchment paper.
In a large bowl, using an electric mixer, beat the eggs and ricotta cheese together until smooth. Add the vanilla, buttermilk and sugar and beat together until combined.
In a separate bowl, whisk together the dry ingredients. Add the flour mixture to the egg mixture in two parts, mixing until just combined after each time.
Pour the melted butter over the batter and stir gently until combined. Add 2/3 of the raspberries to your batter and mix gently. Pour into your prepared pan and top with remaining 1/3 cup raspberries. Bake for 55-65 minutes, until a skewer inserted in the center of the cake comes out clean. If the batter begins to brown too quickly (before center is cooked), top with some aluminum foil and continue to check for doneness every 5 minutes. Cool on a rack in the pan for 5 minutes before removing cake from pan. Let cool completely before cutting.