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Gallery Coconut-Lime Berry Cake Credit: Con Poulos Recipe Summary prep: 15 mins total: 50 mins Servings: 12
Ingredients Ingredient Checklist 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for baking dish 1 3/4 cups plus 1 tablespoon all-purpose flour (spooned and leveled), plus more for baking dish 2 teaspoons baking powder 1/2 teaspoon coarse salt 1 cup packed sweetened shredded coconut 1 cup plus 1 tablespoon sugar 3 large eggs 3/4 cup buttermilk 2 teaspoons finely grated lime zest, plus 2 tablespoons lime juice 3 cups mixed berries, such as raspberries, blackberries, and blueberries (about 1 pound) 3 tablespoons amber rum or orange juice
Gallery Coconut-Lime Berry Cake Credit: Con Poulos
Recipe Summary prep: 15 mins total: 50 mins Servings: 12
Gallery
Coconut-Lime Berry Cake Credit: Con Poulos
Coconut-Lime Berry Cake
Credit: Con Poulos
Coconut-Lime Berry Cake
Recipe Summary prep: 15 mins total: 50 mins Servings: 12
Recipe Summary
prep: 15 mins total: 50 mins
Servings: 12
prep: 15 mins
total: 50 mins
prep:
15 mins
total:
50 mins
Servings: 12
12
Ingredients
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for baking dish 1 3/4 cups plus 1 tablespoon all-purpose flour (spooned and leveled), plus more for baking dish 2 teaspoons baking powder 1/2 teaspoon coarse salt 1 cup packed sweetened shredded coconut 1 cup plus 1 tablespoon sugar 3 large eggs 3/4 cup buttermilk 2 teaspoons finely grated lime zest, plus 2 tablespoons lime juice 3 cups mixed berries, such as raspberries, blackberries, and blueberries (about 1 pound) 3 tablespoons amber rum or orange juice
Directions
Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch baking dish. In a large bowl, whisk together 1 3/4 cups flour, baking powder, salt, and coconut. In another large bowl, using an electric mixer, beat butter and 1 cup sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add eggs, one at a time, and beat until combined. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions buttermilk, and beat until combined. Stir in lime zest and juice. Pour batter into dish. Smooth top with a small offset or rubber spatula.
In a medium bowl, toss together 1 tablespoon flour, 1 tablespoon sugar, berries, and rum. Scatter berry mixture over batter. Bake until cake is golden at edges and a toothpick inserted in center comes out clean, about 35 minutes. Let cake cool in pan on a wire rack 20 minutes before slicing. Serve warm or at room temperature.
Reviews (3)
Add Rating & Review 97 Ratings 5 star values: 25 4 star values: 34 3 star values: 23 2 star values: 13 1 star values: 2
Reviews (3)
Add Rating & Review 97 Ratings 5 star values: 25 4 star values: 34 3 star values: 23 2 star values: 13 1 star values: 2
Add Rating & Review
97 Ratings 5 star values: 25 4 star values: 34 3 star values: 23 2 star values: 13 1 star values: 2
97 Ratings 5 star values: 25 4 star values: 34 3 star values: 23 2 star values: 13 1 star values: 2
97 Ratings 5 star values: 25 4 star values: 34 3 star values: 23 2 star values: 13 1 star values: 2
5 star values: 25 4 star values: 34 3 star values: 23 2 star values: 13 1 star values: 2
Martha Stewart Member Rating: 5 stars 10/07/2018 Would recommend adding additional buttermilk, I might have added double or an extra half. Also used lemon juice instead of lime/rum. Brilliant cake, made three times now and brilliant each time with the additional buttermilk! Martha Stewart Member Rating: 5 stars 08/13/2018 Delicious explosion of flavours make this dense crumb cake a real winner!! Moist cake with a dense crumb Martha Stewart Member Rating: 2 stars 07/26/2013 This cake is disappointing. Frankly, it tastes more like a blueberry muffin than a cake. I did only use blueberries for the berry portion, but the coconut and lime are nearly unrecognizable in this dish. I did top it with a berry coconut buttercream frosting, which made it taste better, but overall...I'd skip this one.Martha Stewart Member
Rating: 5 stars 10/07/2018
Would recommend adding additional buttermilk, I might have added double or an extra half. Also used lemon juice instead of lime/rum. Brilliant cake, made three times now and brilliant each time with the additional buttermilk!
Rating: 5 stars
Rating: 5 stars 08/13/2018
Delicious explosion of flavours make this dense crumb cake a real winner!! Moist cake with a dense crumb
Rating: 2 stars 07/26/2013
This cake is disappointing. Frankly, it tastes more like a blueberry muffin than a cake. I did only use blueberries for the berry portion, but the coconut and lime are nearly unrecognizable in this dish. I did top it with a berry coconut buttercream frosting, which made it taste better, but overall…I’d skip this one.
Rating: 2 stars
All Reviews for Coconut-Lime Berry Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Coconut-Lime Berry Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
