Preheat oven to 350°F, and prepare two cupcake pans with 18 cupcake liners.

In a small bowl, toss together the raspberries and 2 tbsp flour until the raspberries are fully coated. Discard of any excess flour. Set aside.

In a large sized mixing bowl, add the flour, baking powder, and salt, whisk together to combine.

In a stand mixer fitted with the paddle attachment, add eggs, sugar, coconut extract, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Scrape down the sides of the bowl and then slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.

On low, add the dry mixture to the stand mixer in 3 additions, alternating with the coconut milk in between. Beat only until the batter is completely combined and smooth. Add the shredded coconut and dusted raspberries to the batter, then fold it in using a rubber spatula.

Add the batter to the prepared pans, then bake in the oven for around 18 minutes, or until a toothpick comes out clean. Allow cupcakes to cool completely before frosting.

Place the gelatin and water into a small dish and place into the microwave for about 30 seconds, or until the gelatin is completely melted. Set aside to cool slightly while you make the whipped cream.

Meanwhile, add freeze dried raspberries to a food processor, then process until finely ground. Next, add in the heavy cream, confectioners sugar, and vanilla. Process until soft-peaks are formed.

Add in the cubed cream cheese, then pulse until incorporated. Finally, add the slightly cooled gelatin, then pulse until everything is well-dispersed and the whipped cream holds stiff-peaks. Keep cold if not using to pipe immediately.

Place into a piping bag and pipe onto the cooled cupcakes. Store cupcakes in the fridge if not immediately consuming.