Method

1. Caramelise the white chocolate by turning the oven to 110C/255F/Gas Mark 1, then place the pieces of white chocolate into a small oven-proof pot, pan or bowl. Put into the oven for around 40 mins.
2. Leave the pot to roast slowly, giving it a stir every 10 mins or so. It may look chalky and lumpy at points but it will all come together with a good stir. Keep roasting the chocolate until it turns a lovely golden colour, similar to smooth peanut butter. This step can be done in advance, and the chocolate re-melted over a bain marie, or in a microwave, when your ready to use it.
3. To make the coconut and raspberry traybake, heat the oven to 180°C/350F/Gas Mark 6 and prepare a 25cm x 20cm tin with a little oil and non-stick baking paper.
4. Melt the coconut oil in a saucepan over a medium heat. When it’s melted, take it off the heat and add the chunks of chocolate. Stir until the chocolate is melted and the mixture is well combined.
5. Put all the dry ingredients – the coconut flour, baking powder, salt, and cocoa powder – into a bowl and mix until well incorporated
6. Place the eggs in the bowl of a free-standing mixer, or use an electric whisk. Beat until light and creamy. Add the sugar and continue to beat until all is incorporated.
7. Gradually add the melted chocolate to the egg and sugar mixture, whisking the whole time. Gently fold in the dry ingredients, making sure everything is well incorporated, but try not to knock out any air.
8. Spoon into the prepared tin and level out, then stud with the fresh raspberries and sprinkle with a little extra sea salt.
9. Bake for about 25 mins, or until a skewer inserted around the outside of the cake comes out clean. The middle might still be squidgy  so it is best to take it out when it’s slightly under-baked so it stays moist.
10. Cool in the tin, then carefully remove. Drizzle with the caramelised white chocolate and devour.