Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, sugar, and salt.
Add soft coconut oil to the bowl and using a pastry blender, cut coconut oil into the flour mixture until the mix looks sandy and all of the bigger chunks have been broken up.
Add the raisins and the shredded coconut and mix until combined.
Add ⅔ cup of coconut milk to the bowl and with a wooden spoon, stir until a dough is formed.
Knead the dough lightly and quickly until all ingredients have combined and there are no more dry parts in the bowl. Form into a ball.
Transfer dough ball to the parchment lined baking sheet and form dough into an 8-inch wide, 1" tall disc.
Place baking sheet in the refrigerator to chill for 15 minutes.
After dough has chilled, brush the top with 1 tablespoon of coconut milk and sprinkle with the turbinado sugar.
Using a knife, or a pizza cutter, cut the disc into 8 equal wedges and arrange them at least 2 inches apart on the baking sheet.
Bake for 20 minutes or until golden on top.
Notes
The coconut oil must be soft, but not too soft or melted (like room temperature butter) so it can be cut into the flour. If your coconut oil is too soft, refrigerate until it firms up a bit.
I use canned coconut milk but feel free to use the type of coconut milk you have on hand, as long as it is unsweetened.
I recommend using extra virgin coconut oil in this recipe because of the coconut flavour it adds.
Fresh coconut is great in this recipe, it will give an extra boost of coconut flavour, but if you don't have any, shredded dry coconut works perfectly fine as well. Learn how to crack open and use a whole coconut.