Raspberries selected. Put some aside for decoration. Beat the fat, sugar, salt and vanilla sugar with the whisk of the hand mixer until frothy. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in alternately with the coconut milk. Divide dough into 2 parts (1/3 : 2/3). Add raspberries and chocolate shavings to the 1/3 and carefully fold into the dough.
Pour the dough alternately into a greased, flour-blended ring cake mould (2 1/2 litres capacity) and marble very carefully with a spoon handle. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Cover after 40 minutes if necessary. Remove the cake from the oven, place on a grid, let it cool for 10 minutes and then turn out of the tin. Leave to cool for 2 hours. Mix lime juice and icing sugar and cover the top of the cake with it so that the icing flows down the sides. Decorate with raspberries and mint if desired