Raspberry Coconut & White Chocolate Tray Bake

Indulge in a warm and decadent treat with this quick and easy tray bake. This recipe features our white chocolate mud cake mix as the base, bursting with fresh raspberries and studded with creamy white chocolate chips. Toasted shredded coconut adds a delightful textural contrast and a touch of tropical sweetness, making this the perfect dessert to satisfy your sweet tooth.

Ingredients

White Chocolate Mud Cake Mix 650g

$14.95

• 1 white chocolate mud cake mix, mixed as per instructions

• Add

  • 1 punnet of raspberries

  • 200g white chocolate chips

  • 40g shredded coconut

Instructions

1. Combine and pour into a lined tray (30x20cm).

2. Bake at 160 degrees for 50 mins or until a knife comes out clean.

3. Serve warm with a generous scoop of ice cream.

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

Raspberry & coconut white chocolate cake in a mug

Looking for a single serve? You can make this variation with a cake in a mug.

Add 4 or 5 fresh raspberries and 1 tablespoon of shredded coconut to a White Chocolate Cake in a Mug.

The crunch of the coconut and tartness of the raspberries complement the delicate white chocolate perfectly.