Raspberry, Coconut

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.