Preheat oven to 170°C and grease and flour a Bundt (ring) cake tin.
In a large bowl mix together flour, baking soda and salt.
In a separate bowl, cream butter and sugar together until light and fluffy. Mix in eggs then add to the flour mixture. Stir in yogurt and mix all until just combined.
In a small bowl, toss raspberries in flour to coat lightly before adding to the batter carefully. This will help the raspberries from sinking when cooking.
Pour batter into prepared cake tin and bake for about 50 minutes.
Leave in tin for at least 15 minutes before transferring cake to a cooling rack.
To make the yogurt glaze, combine yogurt, icing sugar and coconut flour together and mix well. Cover and chill for 30 minutes before drizzling over cake.
Serve with fresh berries and a sprinkle of icing sugar.
