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Berry Coconut Cake

  • Total Time: 55 minutes
  • Yield: 12 pieces 1x


  • 1 ½ sticks unsalted butter, room temperature, plus more for plan
  • 1 ¾ cups plus 1 tablespoon all-purpose flour, divided, plus more for pan
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup shredded coconut (I used Bob’s Red Mill Unsweetened)
  • 1 cup plus 1 tablespoon granulated sugar, divided
  • 2 teaspoons pure vanilla extract
  • 3 large eggs
  • ¾ cup milk (I used almond, but anything, including buttermilk would work)
  • 3 ½ cups mixed berries (I used blackberries and blueberries)
  • 3 tablespoons bourbon or rum


  1. Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch pan. In a medium bowl, stir together 1 ¾ cups flour, baking powder, salt, and coconut. In a large bowl, cream butter, vanilla, and 1 cup sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add the eggs one at a time and mix until once again light and fluffy. Alternately add flour mixture and milk into the sugar mixture. Begin and end with the flour and do 3 installments of flour and 2 of milk. Mix until just combined. Pour into pan and spread into an even layer.
  2. In a medium bowl, combine the berries with remaining 1 tablespoon flour, 1 tablespoon sugar, and rum. Stir until berries are fully coated. Pour the berries into an even layer over the batter. Bake cake about 35 minutes, rotating halfway through, until a toothpick inserted in the center comes out with only a few moist crumbs and the edges of the cake are golden brown. Cake may be served warm or allowed to cool completely in the pan. Cake may be stored in an airtight container at room temperature up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.


Recipe adapted from Martha Stewart

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes