Preheat the oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment paper and coat the sides of the pan with cooking spray.

In a large bowl, whisk together the rice flour, granulated sugar, and baking powder. Set aside.

In another bowl, whisk together the butter, eggs, coconut milk, evaporated milk, and vanilla. Pour the wet ingredients into the bowl with the dry ingredients and whisk until incorporated.

Pour the batter into the prepared pan and place 1 ½ cups of the raspberries randomly on top, pushing each one down into the batter until submerged.

Bake until golden brown and a toothpick or cake tester inserted into the center of the cake comes out clean and the center of the cake is firm, 50 to 60 minutes. (Don’t underbake or else the cake will have a gritty texture. The center should be very firm, not at all jiggly and not even springy.)

Transfer to a cooling rack. After the cake has cooled slightly, run a knife around the inside edge of the pan and invert it onto the cooling rack.

Put the confectioner’s sugar, milk, and matcha powder in the bowl of a stand mixer fitted with the whisk attachment. Whisk until smooth. Set aside.

Put the cake on a serving plate or cake stand, bottom-side up. Pour the glaze on top and spread it with a spatula so it drips down the sides. Garnish the top with the remaining ½ cup raspberries. Slice and serve immediately. Store the cake in an airtight container at room temperature for up to 2 days.