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Raspberry & white chocolate coconut bread
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Weeknight indulgence recommended by Taste.com.au members.
Ingredients:
  • Melted butter, to grease
  • 300g (2 cups) self-raising flour
  • 85g (1 cup) desiccated coconut
  • 155g (3/4 cup) caster sugar
  • 185g (1 1/2 cups) frozen raspberries
  • 100g good-quality white chocolate, coarsely chopped
  • 185ml (3/4 cup) buttermilk
  • 125g butter, melted
  • 2 eggs, lightly whisked
  • Flaked coconut, to garnish
  • Softened butter, extra, to serve
Instructions:
  • Preheat the oven to 180°C. Grease an 11 x 21cm loaf pan with melted butter and line it with non-stick baking paper, leaving some overhang.
  • In a large bowl, mix flour, desiccated coconut, and sugar. Add raspberries and chocolate, then stir gently. In a large jug, whisk together buttermilk, butter, and egg. Pour the buttermilk mixture into the flour mixture and fold with a metal spoon until just combined. Transfer the batter into the prepared pan, smooth the top, and sprinkle evenly with flaked coconut.
  • Bake in the oven for 1-1 1/4 hours, or until a skewer inserted in the center comes out clean. Then, transfer to a wire rack to cool slightly. Slice and serve warm with extra butter.

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