Preheat the oven to 180 degrees Celsius and line a loaf tine with baking paper.
Blitz the desiccated coconut in a blender, food processor or Thermomix until a flour-like consistency forms. Avoid over-blending, or you will end up with coconut butter.
In a mixing bowl, combine the eggs, mashed banana, vanilla and maple syrup.
Fold in the ground coconut and baking powder, then gently mix through the raspberries.
Pour the mixture into your prepared pan, smooth the top and bake for 45-60 minutes. When cooked, the loaf should be golden and a skewer inserted should come out relatively clean.
Turn onto a cooling rack and allow to cool. Once cool, store in a airtight container.