Preheat the oven to 350°F. Grease an 8-inch cake pan with some coconut oil, line with a piece of parchment paper cut to fit the bottom of the pan, and brush the parchment with more coconut oil.

In a medium microwave-safe mixing bowl, combine ½ cup coconut oil with the chocolate chips and microwave on high power for 2 minutes. Stir until all the chocolate is melted and the mixture is smooth and glossy. Stir in the cocoa powder, coconut palm syrup, salt, and eggs. Save about ¼ of the raspberries to garnish the cake and add the rest to the chocolate mixture. Smash the berries a little with the back of the spoon and mix well. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until the cake looks set and is slightly dry around the edges. Let cool in the pan for 30 minutes.

Invert the cake onto a wire cooling rack, peel off the parchment paper, and let cool completely.

To serve, flip the cake right-side up onto a serving platter and top with the reserved raspberries.