A delicious combination of raspberry, coconut and white chocolate.
Preheat oven to 180
Line the base of a spring loaded cake pan with baking paper. Grease the sides of the pan and dust with flour.
Add the self raising flour, white sugar, desiccated coconut and milk in a mixing bowl and mix until well combined.
Gently stir through the rasberries
Pour the cake mix into the pan and sprinkle the white chocolate chips over the top.
Bake for 45-50 minutes depending on oven. You can test that the cake is cooked through by inserting a knife into the cake. When the knife comes out clean the cake is cooked through.