Spread the 1 ¼ cup hazelnuts out on a rimmed baking sheet and the ¼ cup coconut on a separate baking sheet and toast them in a 375˚F (190˚C) oven until the almonds are golden brown (approximately 5 to 7 minutes)and the coconut is a light golden brown (approximately 3 to 5 minutes). Watch them carefully so they don’t burn.
Add almonds, coconut, and 1/4 cup maple syrup to the food processor and pulse until the ingredients form a ball. Press the mixture evenly on the bottom of an 8-inch spring form pan.
Add the ¼ cup melted coconut oil, ¼ cup sugar, 1 cup coconut milk, cashews, ½ cup lime juice, and ½ cup raspberries to the blender and blend until the filling is thick and creamy. If you see solid pieces of the cashews, scrape the sides and continue blending until the nuts are completely broken down.
Pour the filling over the crust in the springform pan, grate lime zest over the filling, and refrigerate for at least 8 hours, or until the cake has set.
Decorate with slices or wedges of lime and whole raspberries.