Step 1

Lightly grease a slice tray and line base and two sides with baking paper.

Step 2

Preheat oven to 180C.

Step 3

In a large mixing bowl, sift the flours, then add sugar and coconut.

Step 4

Melt butter and white chocolate in the microwave, or in a saucepan over a very low heat.

Step 5

Stir mixture until smooth.

Step 6

Add eggs and vanilla and whisk until mixture thickens slightly.

Step 7

Pour chocolate mixture into dry ingredients and stir until just combined.

Step 8

Very gently fold raspberries through mixture.

Step 9

Pour and spread the mixture into the prepared tray, then smooth the top.

Step 10

Bake for approximately 30-40 minutes until golden brown on top, or until a skewer inserted in the centre comes out clean.

Step 11

Allow to cool before cutting into squares.

Step 12

Serve warm or cold, drizzled with extra melted white chocolate or dusted with icing sugar.