It was my mother in laws birthday last week and so I made a lovely cake I found in Martha Stewarts book aptly called Cakes. It’s a great book with a WHOLE lotta great cakes. All different kinds: loaves, bundts and tubes, coffee cakes, single layer, cheesecakes, icebox, cakes with fruit and layer cakes. I think I’ve made 5-6 cakes in the book and everyone I’ve loved! This one was totally good too! Now these  aren’t the best pics, I snapped them quickly with my iPhone before we rushed over to their house and scarfed this baby down warm from the oven with some whipped cream on top!

Coconut Lime Berry Cake

12
By Martha Stewart
Print Recipe
Course Dessert

Ingredients
  

  • 3/4 cup unsalted butter at room temperature plus more for baking dish
  • 1 3/4 cup plus 1 Tbsp all purpose flour plus more for baking dish
  • 2 tsp baking powder
  • 1/2 tsp coarse salt
  • 1 cup packed sweetened shredded coconut
  • 1 cup plus 1 Tbsp sugar
  • 3 large eggs
  • 3/4 cup buttermilk
  • 2 tsp finely grated lime zest plus 2 Tbsp of fresh lime juice
  • 3 cups berries such as raspberries, blackberries and blueberries
  • 3 Tbsp orange juice

Instructions
 

  • Preheat oven to 350 degrees F. Butter a 9x13 baking dish; dust with flour, tapping out extras.
  • In a large bowl, which together 1 3/4 cup flour, the baking powder, salt and coconut.
  • With an electric mixer on high speed, beat butter and 1 cup sugar until pale and fluffy, scraping down sides as needed, about 4 minutes.
  • Add eggs one at a time, beating well after each.
  • Reduce mixer speed to low, add flour mixer in 3 batches, alternating with 2 batches of buttermilk, beat until combined. Stir in lime zest and juice.
  • Transfer batter to prepared dish; smooth with an offset spatula.
  • In a medium bowl, toss berries with remaining 1 tablespoon flour and 1 tablespoon of sugar and orange juice.
  • Scatter berries over batter.
  • Bake until cake is golden at edges and a cake tester inserted into the middle comes out clean, about 35 minutes.
  • Transfer the cake to a wire rack to cool 20 minutes, serve warm or at room temperature.

The lime is SUCH a lovely taste in it! So good. Nice work Martha (and her crew!)