• First, spray the Crock-Pot with Cooking Spray, place the lid on the crockpot, and turn the heat to HIGH, to heat the crockpot.   In the mixing bowl of a stand mixer, blend the melted Butter, and Oil with the Sugar and Vanilla, until smooth and creamy.  In a separate bowl, add the Flour, Baking Powder, salt, and Raspberry Jello, and stir until completely mixed.   Add the eggs to the mixing bowl, and blend.  Add the flour mixture a little at a time, alternating with the Milk, until all ingredients have been added, and mixed until smooth.  Remove the mixing bowl, and fold the fresh Raspberries into the cake batter.  Pour the batter into the crockpot, and cover with the lid.
• Cook on high heat for 1 hour, and turn the heat setting to low, and cook an additional 30 minutes to an hour, or until a toothpick inserted in the center comes out clean, and the cake is no longer wobbly.  When the cake is finished, remove the lid and be careful not to drip any condensation from the lid on the cake.  Allow cake to cool in the crockpot, until the Crock liner can be removed.  Remove the crock, and let cool to room temperature.  Place cake/crock in the refrigerator if the cool cake is preferred.

FROSTING:  

• In the mixing bowl of a stand mixer, place the Cream Cheese, and milk, and blend.  Add Vanilla, and blend.  Add Powdered Sugar about 1/3 cup at a time, and mix until smooth, thick, and creamy.  If Frosting becomes too thick, add a few drops of milk to thin.
• Frost cake with all of the frosting, and generously sprinkle Coconut on top.  To serve, cut into 2 - 3-inch slices.  Enjoy!