Preheat oven to 180oC. Grease and line 18x28cm slice pan.
Melt butter and the white chocolate over low heat. Mix to combine.
Stir in caster sugar (it is normal for mixture to appear separated).
Add the self-raising flour, coconut, vanilla extract and eggs. Gently mix until combined.
Gently fold through the raspberries.
Pour the batter in the tin.
Bake for approximately 40 minutes or until golden brown and an inserted skewer comes out clean.