Place the butter in a bowl and stir in the sugar, vanilla seeds and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the milk. Mix the flour and baking powder, stir into the mixture and transfer to the prepared tin.
For approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little for about 10 mins., remove from the tin, leave to cool completely on a rack.
Using the whisk on a hand mixer, beat the butter, sugar and raspberry powder for approx. 2 mins. until fluffy, stir in the cream cheese and raspberries and beat until smooth. Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes.
Sprinkle with the raspberries and coconut flakes.