Wash the lemon hot, grate dry and grate the peel thinly. Mix both types of flour, 50 g of grated coconut, sugar, baking powder, salt and lemon peel.
Puree the cheese in a tall mixing bowl. Whisk eggs in a large bowl. Mix in applesauce, oil and cheese. Stir the flour mixture into the egg mixture. Fold raspberries into the dough. Pour the dough into a greased springform pan with a high rim and flat tube bottom insert (approx. 2 litres capacity; 20 cm Ø top) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) Bake for 50-60 minutes. Remove the cake from the oven, remove from the edge and leave to cool in the pan for 30-40 minutes. Turn the cake out of the tin and let it cool down completely.
Mix icing sugar and lemon juice with the whisk of the hand mixer to a smooth glaze. Place the cake on a serving dish and pour the icing over the cake with a spoon. Sprinkle the rest of the grated coconut over it.
Allow the casting to set for 15-20 minutes.