1Preheat oven to 325 degrees F.
Spray bottom and up sides of a 6 cup popover pan with baking spray. Set aside.
2In medium bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt; set aside.
3In large bowl of electric mixer on medium speed, beat 1/2 cup plus 5 tablespoons butter until creamy, approximately 2 minutes. Add in 1 cup sugar, and beat until light and fluffy, approximately 5 minutes. Gradually add in beaten eggs, 2 teaspoons lemon extract, and 1 teaspoon lemon zest. Reduce speed to low, and slowly beat in flour mixture until incorporated. Spoon batter evenly into prepared popover pan. Bake for approximately 27 minutes. Cool
4Whip 1 cup heavy cream with 1 tablespoon powdered sugar, refrigerate to chill approximately 30 minutes.
5In small saucepan over low heat, add in 1 cup raspberries, 1/4 cup sugar, and 1 teaspoon fresh lemon juice, stirring together and mashing raspberries with back of wooden spoon; cook just until mixture turns to liquid. Place a strainer over a medium bowl, pour in mixture, and with wooden spoon, press liquid through, and discard seeds. Quickly whisk in 1 teaspoon unflavored gelatin, and let set 5-10 minutes.
6Fold raspberry mixture with 2 tablespoons coconut, into chilled whipped cream; refrigerate.
Cut each popover cake in half,(horizontally through middle) and spoon chilled filling in middle of bottom half, and replace top half.
7Melt 3 1/2 ounces white chocolate over double boiler, stir in 1/4 cup heavy cream and 2 teaspoons coconut.
Pour glaze over each cake.
Garnish with fresh raspberry and mint.