Place the coconut flakes and all of the ingredients up to and including the salt in a blender and puree until sticky. Place the mixture in the prepared springform pan and flatten by hand, creating a rim approx. 2 cm high around the edge.
Remove the hard part of the coconut milk (coconut cream). Melt the chocolate with the coconut oil in a bain-marie, whisk together. Bring the almond milk, sugar and agar-agar to the boil while stirring, whisk together with the coconut cream, chocolate and vanilla paste. Pour the filling over the cake base. Cover the cake and chill for approx. 4 hrs.
Decorate the cake with the raspberries prior to serving.