Categories: Dessert

Ingredients

• 3/4 c (1 1/2 sticks) unsalted butter room temp
• 1 3/4 c plus 1 tbsp flour spooned and leveled
• 2 tsp bakin powder
• 1/2 tsp coarse salt
• 1 c packed sweetened shredded coconut
• 1 c plus 1 tbsp sugar
• 3 large eggs
• 3/4 c buttermilk
• 2 tsp finely grated lime zest + 2 tbsp lime juice
• 3c mixed berries raspberries, blackberries and blueberries 1 lb
• 3 tbsp amber rum or orange juice

Directions

1. Preheat oven 350 butter and flour 9×13 pan. In large bowl whisk together 1 3/4 c flour, bakingpowder, salt and coconut. In another large bowl using electric mixer, beat butter and 1 c sugar on high scrape down bowl as needed until light and fluffy about 4 min. Add eggs one at a time and beat until combined. With mixer on low add flour mixture in 3 additions alternating 2 additions buttermilk and beat until combined. Stir in lime zest and juice. Pour into dish. Smooth top.

2. In med bowl toss together 1 tbsp flour, 1 tbsp sugar, berries and rum. Scatter berry mixture over batter. Bake until cake is golden at edges. About 35 min. Let cool on wire rack before lsicing. Refrigerate remaining cake wrapped tightly in plastic.

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