Preheat oven to 325F. Spray a loaf pan lightly with cooking spray.

In a small bowl beat egg whites with an electric mixer or beaters until frothy, about 1-2 minutes. Slowly add in 2 tablespoons of sugar. After adding sugar, continue to beat on high speed for 3-4 minutes or until stiff peaks form. Set aside.

In a medium bowl sift flour and whisk with baking powder and salt in a medium bowl. Set aside as well.

In a large bowl beat avocado with coconut oil until very smooth. Add in remaining sugar and beat until very fluffy, about 3 min. Add in egg yolk, milk and vanilla and almond extract.

Add half of flour mixture with a rubber spatula. Fold in half the egg whites gently until combined. Gently fold in remaining flour mixture and egg whites.

Scrape batter into prepared pan and bake for 40 minutes or until loaf is golden brown. Loosely cover with foil and continue baking until a toothpick inserted in centre of loaf comes out clean, 20 to 25 more min. Cool in pan on a rack for 10 min, then turn loaf out onto rack to cool completely.

To make the glaze, use the back of a large spoon to push raspberries through a sieve into a bowl. Purée should measure 2 to 3 tablespoons. Discard seeds and pulp. Sift icing sugar and whisk with juice until smooth. Drizzle glaze over pound cake. Top with shredded coconut.