Coconut and White Chocolate Slice

125 g unsalted butter
150 g white eating chocolate
¾ C caster sugar
1 C SR flour
1 C desiccated coconut
2 eggs, lightly beaten
150 g raspberries
Icing sugar
Preheat oven to 180°C, line 16 x 26 cm slice tin. Melt butter and chocolate in saucepan over low heat, add caster sugar and stir to combine, pour into large bowl, add flour and coconut. Stir to combine then add eggs, stir lightly to combine. Fold in raspberries, pour mixture into tin and bake 40 mins until firm, cool in tin. Serve dusted with icing sugar.