I was searching for a recipe which would help me use up a pile of limes and a half a bag of shredded coconut I had leftover from the holidays. This Coconut-Lime Berry Cake from Martha Stewart filled the bill on both counts. Easy to make in your dutch oven, every bite of this coffee-cake like dessert will have you thinking of sunny beaches and ocean breezes. I used a bag of frozen blackberries but you can use any combination of fresh or frozen berries. I would suggest not thawing the frozen variety before baking, I briefly stirred them in the orange juice, minus the flour, before placing them on top of the batter. In my 12 inch oven, the cake baked in 30 minutes with 12 coals in a ring around the bottom and 24 on top. Top with a spoonful of whipped cream and enjoy this tropical cake while still warm, it's a great way to treat yourself in the middle of winter.
Coconut-Lime Berry Cake
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1 3/4 cups plus 1 tablespoon all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cup packed sweetened shredded coconut
1 cup plus 1 tablespoon sugar
3 large eggs
3/4 cup buttermilk
2 tsp finely grated lime zest, plus 2 tablespoons lime juice
3 cups mixed berries, such as raspberries, blackberries, and blueberries (about 1 pound)
3 tablespoons amber rum or orange juice
Lightly oil or spray 12 inch dutch oven; line with parchment paper.
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.
Add eggs one at a time, and beat until combined.
With mixer on low, add flour mixture in three additions, alternating with two additions of buttermilk; beat until combined.
Stir in lime zest and juice.
Pour batter into prepared dutch oven; smooth top with a rubber spatula.
In medium bowl, toss together 1 tablespoon flour, 1 tablespoon sugar, berries and rum or orange juice.
Scatter berry mixture over batter.
Bake at 350 degrees for 30 minutes or until cake is golden at edges and toothpick inserted in center comes out clean.
Let cake cool in dutch oven for 30 minutes before removing.
Serve warm or at room temperature.
|Scatter berries on top of dense batter|