2 TABLESPOONS
sweetened dried coconut

1/2 CUP
sugar

1/4 CUP
blanched almonds

1 CUP
stoned-ground yellow cornbread

1/2 CUP
unbleached all-purpose flour

1 1/2 TEASPOONS
baking powder

1/2 CUP
T.G. Lee buttermilk

1 LEMON
and grated zest

1/4 CUP
unsalted butter

2
eggs

1 PINT
raspberries

1/8 TEASPOON
ground cinnamon

Preheat the oven to 350 degrees. Cut pieces of wax paper to fit the bottom and sides of a 9x5 inch loaf pan. Line the pan with the paper.

Grind the coconut with 1 tablespoon of the sugar in a blender or food processor. Transfer the coconut to a small bowl. Grind the almonds with 1 tablespoon of the remaining sugar in the blender or food processor; transfer the almonds to the bowl containing the coconut and set it aside.

Sift the cornmeal, flour and baking powder into a bowl. Combine the T.G. Lee buttermilk, lemon zest and lemon juice in a measuring cup. Cream the butter and the remaining sugar in a bowl; the mixture should be light and fluffy. Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Alternately fold in the sifted ingredients and the T.G. Lee buttermilk, adding a third of each mixture at a time. When the batter is thoroughly mixed, stir in the ground coconut and almonds.

Spoon the batter into the prepared loaf pan. Bake the cake until a wooden pick inserted in the center comes out clean - 30 to 40 minutes. Cool the pan on a rack for 10 to 15 minutes, then turn out the cake on the rack. Remove the wax paper; set the cake right side up to cool.

Just before serving time, prepare the raspberry sauce. Combine the raspberries and cinnamon in a small, heavy-bottomed saucepan over medium heat. Cook the raspberries, stirring occasionally, until they exude some of the juice - about 5 minutes. Serve the sauce warm - do not let it cool - with slices of cake.