Coconut-Lime Berry Cake
3/4 cup unsalted butter, room temperature
1 3/4 plus 1 tablespoon cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup packed sweetened shredded coconut
1 cup plus 1 tablespoon sugar
3 large eggs
3/4 cup buttermilk
zest and juice of two limes
3 cups mixed berries (like blueberries, strawberries, blackberries, raspberries)
3 tablespoons orange juice
In a medium-sized bowl, toss together the 1 tablespoon flour, 1 tablespoon sugar, the berries, and the juice. Reserve on the side for when the batter is ready.
Preheat oven to 350 F. 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, stopping the mixer to scrape the bowl as needed. Beat until light and fluffy (about 4 minutes).
With mixer on low, add flour mixture in 3 additions, alternating with 2 additions buttermilk, and beat until combined. Stir in the lime zest and juice.
Pour batter into your prepared baking pan and spread it out with a spatula.
Scatter the berry mixture over the cake batter. Bake for approximately 35 minutes, or until a toothpick inserted in the middle comes out clean. Serve warm or at room temperature.
recipe: Martha Stewart Everyday Food
Enjoy this delicious summer cake and breath in the coconut smell while it’s baking. Soon I’ll back home and catching you up on the rest of my days in Italy.
Thank you for stopping by! CIAO:)