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Coconut Lime Berry Cake

By Martha Stewart
Course Dessert


  • 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


  • 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.