Step 1

Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang.

Step 2

Combine the flour, desiccated 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 use a metal spoon to fold until just combined. Spoon the mixture into the prepared pan and smooth the surface. Sprinkle evenly with flaked coconut.

Step 3

Bake in oven for 1-1 1/4 hours or until a skewer inserted in the centre comes out clean. Turn onto a wire rack to cool slightly. Cut into slices and serve warm with extra butter.