Preheat oven to 375 degrees.

In large bowl stir flour, sugar, baking powder and salt.

Cut in shortening with pastry blender or fork until nice and crumbly.

In a small bowl whisk eggs and milk. Stir into flour mixture just until moistened.

Gently fold in raspberries.

Pour the batter into two greased 9-in. round baking pans. (You can substitute two 9?x9? square pans).

Sprinkle with coconut.

Bake for 25 minutes or until a toothpick inserted near the center comes out clean.

Serve warm.