BERRY AND COCONUT SCONE CAKE......with White Chocolate Drizzle

Submitted by shazzieau

"delicious"

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 8-10

ingredients

• 1 1⁄2 cups self raising flour
• 1⁄2 cup desiccated coconut
• 1⁄4 teaspoon salt
• 2⁄3 cup sugar
• 85 g cold butter
• 3⁄4 cup cream
• 170 g frozen raspberries
• 50 g white chocolate, buttons

directions

1. preheat oven to 180 Celsius grease small bundt or cake tin.
2. place the flour, coconut, salt, sugar and butter into a mixing bowl.
3. rub in the butter until well combined.
4. stir in the cream to form a dough then stir in the frozen berries. quite a solid mix.
5. press into the tin.
6. cook for approx 35 -40 minutes until golden on top and a skewer comes out clean.
7. cool in tin.
8. place the white chocolate into a small bowl and melt in 10 second intervals in the microwave. stir at each interval.
9. drizzle the chocolate over the cake.
10. dust with icing sugar when ready to serve.
11. NOTE. you can replace the raspberries with frozen berries of choice.