In a large mixing bowl, mix butter and sugar until fluffy, approx. 3 minutes.
Add eggs one at a time, mix until blended.
Add bananas, milk, and vanilla extract, mix until blended.
Add flour and baking soda, mix until combined.
Gently fold in raspberries that have been tossed and covered in 1 Tbsp of flour in a separate bowl. This adds texture to the berries and will prevent them from sinking to the bottom of the pan when baking.
Fold in shredded coconut or coconut chips in to the batter.
Bake at 365 F in a lined loaf pan with aluminum foil, greased with butter, for 1 hour to 1 hour and 10 minutes until golden and toothpick insert comes out clean from the middle of the loaf.
Cool before removing from pan.