Step 1

Preheat the oven to 175°C (350F). Line a 9x5' loaf pan with parchment paper (you can also use a silicone loaf pan).

Step 2

Sift and mix flour, baking powder, baking soda, and salt in a large mixing bowl and set aside.

Step 3

Place butter and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment. You can also use a handheld mixer. Mix on medium speed for 1-2 minutes until pale and fluffy. Use a spatula to scrape any ingredients from the side of the bowl.

Step 4

Add vanilla extract and eggs, mixing well after each addition (1-2 minutes).

Step 5

Add the dry ingredients, alternating with milk, in two additions and mix until just combined. Do not overmix.

Step 6

Fold in the raspberries and white chocolate chips using a spatula.

Step 7

Pour batter into prepared loaf pan and add a few raspberries as desired.

Step 8

Bake for 45-60 minute or until a skewer inserted into the center comes out clean. Let the cake cool for 5 minutes in the loaf pan, then transfer to a wire rack to cool completely before glazing.

Step 9

To make the glaze, place chocolate in a microwave-safe bowl and heat at 20-30 second increments, stirring well with a fork at each pause. Stir in 1 tbsp. coconut oil to thin the glaze so that is spreads more easily.

Step 10

Drizzle over cooled cake, leave to set for 20-30 minutes, slice, and serve.