Preheat oven to 350 degrees F. Fill a regular size muffin pan with paper cups or spray with cooking spray. Set aside.

In a medium bowl, combine flour, coconut, baking powder, sugar, and salt.

In a large bowl, whisk together eggs, milk, oil, vanilla, and coconut extract. Add flour mixture and stir until combined, but do not overmix. Gently fold in raspberries.

Spoon batter into prepared muffin cups. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for about 5 minutes and then transfer to a wire rack to continue cooling.