Coconut-Lime Berry Cake

Photo: Con Poulos
Prep Time:
15 mins
Total Time:
50 mins

Buttermilk helps make this cake tender and moist while rum gives it a lighthearted tropical kick. If you'd rather let the whole family enjoy this dessert, however, you can use orange juice for a kid-friendly version.


  • ¾ cup (1 ½ sticks) unsalted butter, room temperature, plus more for baking dish

  • 1 ¾ cups plus 1 tablespoon all-purpose flour (spooned and leveled), plus more for baking dish

  • 2 teaspoons baking powder

  • ½ teaspoon coarse salt

  • 1 cup packed sweetened shredded coconut

  • 1 cup plus 1 tablespoon sugar

  • 3 large eggs

  • ¾ 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


  1. 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.

  2. 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.

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