Preheat oven to 180C/350F. Line a 12-hole muffin pan with paper cases.
Beat butter, sugar and eggs in a small bowl using an electric mixer until light and fluffy. Stir in sifted flour and baking powder, desiccated coconut, sour cream and frozen raspberries. Spoon mixture into paper cases and smooth surfaces.
Bake cakes for about 40 minutes. Stand in pan for 5 minutes; transfer, top-side-up, to a wire rack to cool. Remove paper cases from cooled cases.
Meanwhile, make cream cheese frosting. Beat butter, cream cheese and extract in a small bowl with an electric mixer until light and fluffy; gradually beat in sifted icing sugar.
Spread tops and sides of cake with frosting. Decorate with shaved coconut and fresh raspberries.