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.



Ingredient Checklist


Instructions Checklist
  • 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)

97 Ratings
  • 5 star values: 25
  • 4 star values: 34
  • 3 star values: 23
  • 2 star values: 13
  • 1 star values: 2
Rating: 5 stars
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
Delicious explosion of flavours make this dense crumb cake a real winner!! Moist cake with a dense crumb
Rating: 2 stars
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.