2tbsporange blossom waterstirred through 1 tbsp of agave nectar
Grease a small, square cake tin or mold with coconut oil you may want to also line your tin with glad wrap or baking paper for ease in unmolding. Add the almond meal, orange zest, coconut & cinnamon to a food processor and process until well combined.
With the motor running, slowly drizzle in the lime juice, orange juice, orange blossom water, agave nectar and coconut oil until mixture is well combined and sticks together. Press the mixture into the cake tin down firmly so it compresses well.
Refrigerate for at least two hours.
To serve, unmold cake and slice into servings; top with coconut.Place a few raspberries on each, and drizzle agave and orange blossom water just before eating.