Melt the butter in a sauce pan, take it away from the heat.
Brake the chocolate in pieces, and add in the melted butter. Stir until the chocolate is melted.
Add the eggs and sugar in the sauce pan and stir. Don't use an electrical mixer.
Add the almond flour and mix well.
Butter an baking form and sprinkle evenly the coconut flakes in the form.
Pour in the batter and place in the middle of the oven for 30 minutes.
Take out the cake and let it cool down. Best if you let it rest overnight.
Whip the cream. Serv the cake together with the whip cream and the raspberries.