White Chocolate and Raspberry Loaf Cake

🧂 Ingredients

• 1 ⅔ cups all-purpose flour
• 1 cup sugar
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup coconut oil
• ¾ cup heavy cream
• 2 large eggs

  (beaten, at room temperature)
• ½ tablespoon vanilla extract
• 4 oz white chocolate

  (1 bar is recommended - 2 portions, ⅓ grated for the cake batter, ⅔ chunked and melted for the drizzle)
• 1 cup fresh raspberries

  (rinsed and tossed with 1 tablespoon of flour)

Instructions

• 1 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.
• 2 In a large mixing bowl or the bowl of your stand mixer, add the 1 ⅔ cups all
  purpose flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, and ½
  teaspoon salt. Whisk the dry ingredients together and form a well in the center
  of the bowl.
• 3 Add the ½ cup coconut oil, ¾ cup heavy cream, 2 large beaten eggs, and ½
  tablespoon of vanilla extract into the well of dry ingredients.
• 4 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.
• 5 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.
• 6 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.
• 7 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.
• 8 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.
• 9 Allow the white chocolate to set on the cake, about 15 minutes. Slice and serve.

Nutrition Info