Preheat oven at 360F.

Beat soft butter and sugar with a hand mixer. Add the zest of lemon and its juice.

Separate yolks from white. Add the yolks one by one to the previous preparation and the shredded coconut, then the flour, corn starch, and the baking powder sifted.

Whisk the egg white with a pinch of salt and vanilla extract. Add them delicately to the batter.

Pour batter into 12 lined muffin tins with a ice cream scoop. Decorate with sliced almonds, raspberries, and coconut flakes.

Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.