Pre-heat oven to 170°C (150°C fan-forced). Line a 26 x 17cm slice tray with baking paper.
Combine the melted spread, eggs and lemon rind in a bowl. Whisk well.
Place flours, sugar and baking powder in a separate large bowl and mix well. Add the wet ingredients and mix together. Working quickly, spread into prepared tray and press the raspberries into the top of thernbatter. Sprinkle with coconut and almonds. Bake for 25 minutes.
Allow to cool in the tray before removing to a wire rack to cool completely.