Grease a springform pan with a high rim and flat tube bottom insert (20 cm Ø; approx. 2 l capacity; e.g. baking pan for angel cakes) with oil. Wash the lemon hot, dab dry and finely grate the peel.
Mix both types of flour, 50 g grated coconut, sugar, baking powder, 1 pinch of salt and lemon zest.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Puree cottage cheese. Whisk eggs in a large bowl. Add applesauce, 5 tbsp. oil and cottage cheese, stir in flour mixture.
Fold in frozen raspberries. Fill the dough into the mould. Bake in a hot oven for 50-60 minutes (chopstick test).
Remove, carefully open the mould edge. Allow the cake to cool in the mould for approx. 40 minutes, then remove from the mould and allow to cool.
Halve the lemon, squeeze half of it. Mix icing sugar and 1-2 tablespoons of the juice to a smooth glaze. Pour the icing over the cake. Sprinkle 2 tbsp. grated coconut over the cake. Let the icing get firm.