Preheat oven to 350°F. Spray a springform pan with nonstick spray and line the bottom with parchment paper.
Topping
In a bowl, mix together flour, coconut sugar, almonds and salt. Pour in butter and mix until mixture is moistened.
Cake
In a large bowl, combine flour, baking powder and salt. In another bowl, cream together butter and sugar until light and fluffy. Beat in eggs (1 at a time) and then beat in vanilla and coconut cream. Add dry mix to wet until just combine
Pour into prepared pan and sprinkle on topping. Bake for 40-45 minutes or until a toothpick comes out clean. Let cool for 10 minutes before removing the collar. Serve with fresh raspberries!