Ingredients

The following ingredients have 12 Servings
  • 1 2/3 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 3/4 cup heavy cream
  • 2 large eggs ((beaten, at room temperature))
  • 1/2 Tbsp vanilla extract
  • 4 oz white chocolate ((1 bar is recommended - 2 portions, 1/3 grated for the cake batter, 2/3 chunked and melted for the drizzle))
  • 1 cup fresh raspberries ((rinsed and tossed with 1 tablespoon of flour))

Instruction

  • Preheat your oven to 350 degrees F (175 degrees C) and coat a 9x5 loaf pan with non-stick baking spray, or grease and line with a sheet of parchment paper for easy removal. *If using white chocolate chips, you will want to use the sheet of parchment paper.
  • In a large mixing bowl or the bowl of your stand mixer, add the 1 2/3 cups all purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Whisk the dry ingredients together and form a well in the center of the bowl.
  • Add the 1/2 cup coconut oil, 3/4 cup heavy cream, 2 large beaten eggs, and 1/2 tablespoon of vanilla extract into the well of dry ingredients.
  • Slowly combine all ingredients. Grate the 1st portion of your 4 oz bar of white chocolate and gently toss the raspberries with flour in a bowl or plastic storage bag. Then gently fold both the white chocolate and fresh berries into the batter.
  • Transfer the batter into your prepared loaf pan and bake at 350 degrees F (175 degrees C) in the middle of your center oven rack for 60-65 minutes. Check at 50 minutes of baking, and cover with a loose square of aluminum foil if needed to keep the top of the loaf from browning.
  • Your cake is done when you can touch the top of the loaf and it springs back, or when an inserted toothpick, knife, or skewer comes out clean.
  • Remove the cake from your oven and allow to cool for about 10 minutes in the load pan. Then use a knife to clear the edges and pop the loaf cake out. Allow to cool completely on a wire cooling rack.
  • Once the cake is cooled heat the remaining chunked pieces of white chocolate in 30-second increments at high power in the microwave. Stir after heating until the white chocolate is smooth, then drizzle over the top of the loaf cake. *It usually only takes 1 minute to melt this portion of white chocolate, simply stir until any small bits have melted completely.
  • Allow the white chocolate to set on the cake, about 15 minutes. Slice and serve.