Pour the cream into a non-stick saucepan and scrape the tiny seeds from the vanilla pod into the cream with a small knife. Add the pod and place the cream over a medium heat until almost boiling.
Beat butter, coconut oil, sugar, baking powder, baking soda, and salt with an electric mixer until the whole mixture is light ... Then allow them to cool completely before topping with raspberry cream ...
Fast, fabulous and popular with young and old, but be sure to sieve the berries otherwise you will end up with a mouthful of raspberry seeds ... Divide the cream between 4 glasses, small dessert ...