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Tuesday, June 7, 2011

Coconut-Lime Berry Cake

Well, summer is definitely here in Virginia, so you can start expecting ice cream, popsicles, cool drinks, and summer fruits and flavors around here. Although chocolate is always in season.

This cake has everything I like all thrown into one 9x13 pan. Plus, without melty frosting, it is great to take to picnics. Which is exactly what we did.

We have some neighbors that have started the tradition of a dunk tank party every June. Isn't that the coolest darn thing you've ever heard of? These are also the same people that rode a zip line from their wedding to their reception, in full wedding garb. Adventurous, to say the least. I wanted to bring a dessert that wouldn't deteriorate in the heat, so this fruity but sturdy cake was just the ticket. The hostess later emailed me - people were asking for the recipe! - so I am moving this summer lovin' sweetie to the front of the queue!Coconut-Lime Berry Cake (print recipe)
3/4 cup unsalted butter, room temperature
1 3/4 cup plus 1 T all-purpose flour, divided
2 tsp baking powder
1/2 tsp coarse salt
1 cup packed sweetened shredded coconut
1 cup plus 1 T sugar, divided
3 large eggs
3/4 cup buttermilk
2 tsp finely grated lime zest, plus 2 T lime juice (from 1 to 2 limes)
3 cups mixed berries, such as raspberries, blackberries and blueberries (about 1 pound)
3 T orange juice

1. Preheat oven to 350. Butter and flour (or spray) a 9x13 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, scraping down bowl as needed, until light and fluffy, 4 minutes. Add eggs one at a time, and beat until combined. With mixer on low, add flour mixture in three additions, alternating with two additions buttermilk, and beat until combined. Stir in lime zest and juice. Pour batter into dish. Smooth top with a small offset or rubber spatula.

2. In a medium bowl, toss together 1 T flour, 1 T sugar, berries and orange juice. Scatter berry mixture over batter. Bake until cake is golden at edges and a toothpick inserted in center comes out clean, about 35 to 40 minutes. Let cake cool in pan on wire rack 20 minutes before slicing. Serve warm or room temperature. Refrigerate leftover cake, wrapped in plastic, up to 5 days.Recipe from Everyday Food, May 2011


Piantanida Family said...

This cake was the most popular treat at the dunk tank party - thanks Kari! And Ed was a great "dunkee."

kat said...

how do you think this baby would do without the coconut - i just can't stand the texture, but i love everything else in there!

Leslie said...

I totally agree, chocolate is AWALYS in season!
Love the dunk tank tradition and the cake looks scrumptious!
Oh and if you previously subscribed to my blog in a rss reader, my blog feed has changed, you might want to re-subscribe if you have not been getting my feeds

Colleen said...

I tried this tonight and it is delicious. I don't like coconut either but put it in anyway because it goes well with lime. But I ended up actually liking the coconut in this and would always include it. Because I will defintely make it again. It is going to a surprise party with me this weekend.

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