Name: Raspberry and White Chocolate Coconut Bread
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 10
Ingredients: 2 cup self-raising flour; 1 cup desiccated coconut; 3/4 cup caster sugar; 3/4 cup frozen raspberries; 150 g white chocolate coarsely chopped; 3/4 cup buttermilk; 125 g butter melted; 2 egg lightly beaten; 1 cup coconut flaked *to decorate

by Madison Last updated on 07/09/2019

A lovely moist cake that is best served warm. - Madison

Ingredients

2 cup self-raising flour
1 cup desiccated coconut
3/4 cup caster sugar
3/4 cup frozen raspberries
150 g white chocolate coarsely chopped
3/4 cup buttermilk
125 g butter melted
2 egg lightly beaten
1 cup coconut flaked *to decorate

Method

Step 1

Preheat oven to 180C. Grease a loaf pan and line with baking paper.
Step 2

Combine flour, desiccated coconut and sugar in a large bowl.
Step 3

Add the chocolate and raspberries and stir gently to combine.
Step 4

Whisk the egg, buttermilk and melted butter in a jug. Add to flour mixture and fold in with a metal spoon until just combined.
Step 5

Pour into pan and smooth surface. Sprinkle with flaked coconut.
Step 6

Bake for 1 to 1 1/4 hours until a skewer or knife is inserted in the centre and comes out clean.
Step 7

Serve warm with butter in desired.