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Coconut-Lime Blueberry Cake

Food blogger, Katie Jasiewicz of Katie's Cucina writes: I was looking for a dessert to make for dinner and stumbled across this berry cake in the May 2011 edition of Everyday Food. It looks delicious and screamed summer since berries are in season and are relatively inexpensive to buy. It was very easy to make and a tad bit on the healthier side (332 calories per serving).

  • 1-1/2 sticks unsalted butter, room temperature, plus more for baking dish
  • 1-3/4 cups plus 1 tbsp all-purpose flour (spooned and leveled)
  • 2 tsp baking powder
  • 1/2 tsp coarse salt
  • 1 cup packaged sweetened shredded coconut
  • 3 large eggs
  • 2 tsp finely grated lime zest
  • 2 tbsp lime juice
  • 3 cups mixed berries (such as Georgia blueberries)
  • 3 tbsp amber rum or orange juice
  • 1 cup packaged sweetened shredded coconut
1. Preheat oven to 350 degrees and begin preparing your 9 x 13 inch baking dish by rubbing butter and flour in it.
2. In a large bowl, whisk together 1-3/4 cups flour, baking powder, salt, and coconut, and set aside.
3. Using an electric stand mixer, beat butter and 1 cup sugar on high. *Remember to scrape down bowl as needed. Beat butter/sugar mixture until light and fluffy (about 4 minutes). Add eggs (one at a time) and beat until combined. With mixer on low, add flour mixture in three increments, alternating with the buttermilk; beating until well combined. Fold in lime zest and lime juice, and pour batter into dish. Smooth the top with the back of a soft spatula.
4. In a medium bowl, toss together 1 tablespoon flour, 1 tablespoon sugar, berries, and orange juice. Scatter berry mixture over the top of the batter. Bake until cake is golden at edges and a toothpick inserted in center comes out clean, about 35 minutes. Let cake cool in pan on a wire rack 20 minutes before slicing. Serve warm or at room temperature.
*Refrigerate cooled cake for up to 5 days.

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