Preheat oven to moderate 180degrees/160 fan forced. Line a 12 hole standard muffin pan with paper cases.
Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy.
Stir in sifted flour, coconut, cream and frozen raspberries. Divide mixture among cases, smooth surface.
Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
Make cream cheese frosting; beat buttter, cream cheese and essence in small bowl with electric mixer until light and fluffy, gradually beat in sifted icing sugar.
Remove cakes cases from cake, spread cake sides with frosting.
Roll sides in coconut and then spread frosting on top surface and top with raspberries