This simple White Chocolate and Raspberry Loaf Cake is also quite simply stunning and ridiculously tasty! I'd go so far as to call it addictive! The tender, semi-tart raspberries are a heavenly combination with the luscious cake and white chocolate!
4ozwhite chocolate(1 bar is recommended - 2 portions, ⅓ grated for the cake batter, ⅔ chunked and melted for the drizzle)
1cupfresh raspberries(rinsed and tossed with 1 tablespoon of flour)
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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 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.
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.
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.
To use white chocolate chips rather than a bar, use about ¼ cup of white chocolate chips in the batter and ½ cup for the drizzle. Note that the batter isn't a thick batter so your chips will want to settle in the bottom of the loaf.