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Coconut-Lime Berry Cake

Recipe photo courtesy of Con Poulos

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.

Source: Everyday Food, May 2011
Total Time Prep Servings



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How would you rate this recipe?
  • chewitchewbac
    7 OCT, 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!
  • debyoung607872
    13 AUG, 2018
    Delicious explosion of flavours make this dense crumb cake a real winner!! Moist cake with a dense crumb
  • Valerie Avella
    26 JUL, 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.

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