Berry And Lime Cake With Whipped Coconut Cream

Name: Berry And Lime Cake With Whipped Coconut Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (9 oz) coconut cream; 2 tbsp butter, melted; 2 None limes; ½ tbsp (1 1/2 sticks) butter, softened; 1 1/2 cups sugar; 4 None eggs; 1 cup flour; 1/2 cup self-rising flour; 1/2 cup flaked coconut; 1/2 cup buttermilk; 1 cup mixed frozen berries; 1 cup heavy cream; 1 cup raspberries; 1/2 cup coconut flakes, toasted

Servings: persons

1 can (9 oz) coconut cream
2 tbsp butter, melted
2 None limes
½ tbsp (1 1/2 sticks) butter, softened
1 1/2 cups sugar
4 None eggs
1 cup flour
1/2 cup self-rising flour
1/2 cup flaked coconut
1/2 cup buttermilk
1 cup mixed frozen berries
1 cup heavy cream
1 cup raspberries
1/2 cup coconut flakes, toasted

1
Chill unopened can of coconut cream overnight.
2
Preheat the oven to 325u00b0F. Brush a 9 1/2-inch bundt pan generously with the melted butter.
3
Finely grate peel from limes. Reserve, separately, 2 tsp for cake and 1 tsp for whipped coconut cream. Juice 1 lime; you will need 2 tbsp juice.
4
Beat butter and sugar in large bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined (mixture may look curdled at this stage). Stir in sifted flours, coconut, buttermilk, frozen berries, and reserved lime peel and juice. Spoon mixture into prepared pan, smoothing surface.
5
Bake for 50 mins or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
6
Meanwhile, open chilled can of coconut cream. Spoon 1/2 cup of the cream on the surface into a medium bowl (store remaining cream for another use). Add heavy cream and remaining reserved lime peel; beat with electric mixer until soft peaks form.
7
Spoon half the whipped coconut cream on top of the cake. Decorate with raspberries and coconut flakes. Serve cake with remaining whipped coconut cream.

1429

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 can (9 oz) coconut cream, 2 tbsp butter, melted, 2 None limes, ½ tbsp (1 1/2 sticks) butter, softened, and more.

Yes, Berry And Lime Cake With Whipped Coconut Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!