First, spray the crockpot with cooking spray, place the lid on, and turn the heat to HIGH. This is done to preheat it.
In a medium bowl, combine dry ingredients: flour, baking powder, salt, and Raspberry Jell-o. Stir to combine.
In another bowl, beat the melted butter, coconut oil, sugar, and vanilla until smooth and creamy.
Add in the eggs, lime zest, and lime juice, and beat until combined. Stop and scrape the sides and bottom of the bowl.
Add half of the dry ingredients to the wet, alternating with the milk, and mix until combined. Add the rest of the milk and dry ingredients, and mix until smooth.
Use a spatula to fold in the fresh raspberries.
Pour the batter into the preheated crockpot, and cover with the lid.
Cook on HIGH for about 2 hours, or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool in the slow cooker before transferring it to a wire rack.
Once fully cooled, mix the frosting ingredients in a bowl until smooth, and add on top of the cake.
Garnish with shredded coconut, fresh raspberries, and mint leaves.
Chill for 2-3 hours before serving.
