Time: 90 minutes, Serves 8
Difficulty:

What you need

  • 1 cup Pauls Buttermilk
  • 2 cups raspberries, fresh or frozen
  • ½ cup caster sugar
  • 2 tsp orange zest
  • 1 cup coconut flakes
  • 2 cups self-raising flour, sifted
  • 2 egg yolks, whisked
  • 150g white chocolate buttons
  • 125g butter, melted

How To Make It

  1. Preheat the oven to 180 degrees fan-forced.
  2. Lightly grease a rectangular slice tin and line with baking paper.
  3. In a large bowl, combine the flour, sugar, coconut, white chocolate, orange zest and raspberries.
  4. In a separate bowl, combine the eggs and buttermilk, butter and stir until combined.
  5. Pour the liquid into the dry ingredients and fold through with a spatula.
  6. Pour the mixture into the tin and smooth out so that it’s evenly spread.
  7. Place into the oven and cook for roughly 1 hour or until you can stick a metal skewer in the centre and it comes out clean.
  8. Remove from the oven, take out of the tray and allow to cool on a wire rack. Slice and serve.

What you need

  • 1 cup Pauls Buttermilk
  • 2 cups raspberries, fresh or frozen
  • ½ cup caster sugar
  • 2 tsp orange zest
  • 1 cup coconut flakes
  • 2 cups self-raising flour, sifted
  • 2 egg yolks, whisked
  • 150g white chocolate buttons
  • 125g butter, melted

Products in this recipe