This week I have a new little niece, and she is just about the cutest thing. I am smitten with her dark curly hair, chubby cheeks and her sweet newborn smell. In honor of her, I present my new favorite summer cake: Coconut Lime Berry Cake.
You’re going to be making this cake every summer from now on, I promise.
Coconut Lime Berry Cake
(from Two Peas and Their Pod)
Yields: one 9-by-13 inch cake or 3 small pie tin cakes
3/4 cup unsalted butter, at room temperature
1 3/4 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup packed sweetened shredded coconut
1 cup plus 1 tablespoon sugar
3 large eggs
3/4 cup buttermilk
2 teaspoons finely grated lime zest
2 tablespoons plus 3 tablespoons lime juice
3 cups mixed berries (I used blackberries, raspberries, & strawberries)
1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish or three small pie tins (Marie Calendar size) and set aside.
2. 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 until light and fluffy. Add eggs, one at a time, and beat until combined.
3. With mixer on low, add flour mixture in three additions, alternating with two additions of buttermilk, and beat until combined. Stir in lime zest and 2 tablespoons of lime juice. Pour batter into dish. Smooth top with a rubber spatula.
4. In a medium bowl, toss together 1 tablespoon flour, 1 tablespoon sugar, berries, and 3 tablespoons of lime juice. Scatter berry mixture over batter. Bake cake for 35-40 minutes for a 9-by-13-inch or 30-35 minutes for three small pie tins, or until cake is golden at edges and a toothpick inserted in center comes out clean.
5. Let cake cool in pan on a wire rack. Cut into squares or slices, and serve.