Coconut and raspberry cupcake

Hello, again I bring you another cake for anyone to run out of a piece of candy.
It remains tender and juicy for several days in an airtight container.

Coconut and raspberry sponge cake
3 eggs
200 g. of brown sugar
60 g.of coconut oil
100 g. of coconut drink
160 g. of mix of gluten-free flours Mix Dolci by Schär
16 g. of baking yeast without gluten and without lactose (I Adpan)
100 g. grated coconut
100 g. of fresh raspberries

We light the oven at 190 °.
We beat the eggs well with the sugar, then we add the liquid coconut oil, the coconut drink and we continue beating.
We add the flour and the yeast, mix again and finally add the grated coconut and raspberries, we integrate well with a spatula pour the dough into a rectangular mold that we will have oiled with oil.
We put in the oven for 40 minutes.
We leave in the mold until it is tempered.
We unmold and let cool well.
We adore with some raspberries and we sprinkle grated coconut on top.

The measure of the mold that I have used is of 30x12x8 cm