Soak flaxeed and water for 15 minutes
Preheat oven to Fahrenheit 350°
Line cupcake tins with liners and set aside
Beat oil and sugar together until emulsified
Add pineapple tidbits in juice and vanilla, stirring until smooth
Stir in flaxseed mixture
Add flour, baking powder, soda and salt until flour is thoroughly incorporated
Add raspberries, stirring as little as possible
Transfer batter to cupcake liners, filling ⅔ full
Prior to baking, sprinkle tops of batter with shredded coconut flakes
Bake at Fahrenheit 350° for 15-18 minutes, until cake is golden brown
Remove from oven and allow to cool