RASPEBERRY & WHITE CHOCOLATE COCONUT BREAD
I’m afraid I cannot make claim to coming up with this great recipe. I found it over 10 years ago, when the Australian Good Taste Magazines was still available at Woolworths. But it is too good not to share. Very simple to make and ideal if you are having a few friends over for tea or you want a simple dessert to serve up to the family. You might like to try it this weekend.
Melted butter, to grease
300g (2 cups) self-raising flour
85g (1 cup) dessicated coconut
155g (¾ cup) castor sugar
100g (3.5oz) good quality white chocolate, coarsely chopped
185g (¾ cup) buttermilk
125g (4.4oz) butter, melted
2 eggs, lightly whisked
Flaked coconut, to decorate
Softened butter, extra to serve
Serves: Approximately 10
Prep: 10 mins
Cooking: 1¼ hours
Preheat the oven to 180°C (356°F). Brush an 11 x 21cm (4" x 8"base measurement) loaf pan with melted butter to lightly grease.
Line the base and sides with non-stick baking paper, allowing the sides to overhang.
Combine the flour, dessicated coconut and sugar in a large bowl. Add the raspberries and chocolate, and stir to combine.
Whisk together the buttermilk, butter and egg in a large jug. Add the buttermilk mixture to the flour mixture and using a metal spoon, fold until just combined. You need to be gentle with this to ensure the raspberries are not mushed into the cake mix.
Spoon the mixture into the prepared pan and smooth the surface. Sprinkle evenly with with the dessicated coconut.
Bake in an oven for 1 - 1¼ hours or until a skewer inserted in the centre comes clean.
Turn onto a wired rack to cool slightly.8. Cut into slices and serve warm, with extra butter on the side.
Note: I like to serve this with ice cream and to have it for dessert. Also, it might be a good idea to make a double batch if you have a few in the family – it will definitely not last long.
References: Woolworths Good Taste Magazine, Recipe by Sarah Hobbs, Photography by Ian Wallace and Styling by Jane Hann.
Have an earthly passionate weekend.