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Blackberry Coconut Lime Cake - bethcakes.com

Blackberry Coconut Lime Cake

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 10


Blackberry Reduction:

  • 12 oz fresh or frozen blackberries
  • ½ cup sugar
  • 1 tbsp cornstarch

Coconut Lime Cake:

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp lime zest
  • 1 ¾ cups sugar
  • 4 large eggs
  • ¾ cup vegetable oil
  • 1 tsp coconut extract
  • 1 ½ cups whole milk
  • 1 cup shredded coconut

Blackberry Frosting:

  • 1 cup unsalted butter softened
  • 1 8- oz pkg shortening
  • 2 tbsp blackberry reduction
  • ½ tsp coconut extract
  • 3 tbsp heavy cream
  • 5-6 cups powdered sugar

Lime Sugar:

  • 1 tsp lime zest
  • 2 tbsp coarse sugar such as sugar sprinkles


  • Fresh blackberries
  • Lime slices
  • Toasted Coconut


To make the blackberry reduction:

  • Place the blackberries in a blender and blend until smooth. Pour purée through a mesh sieve and into a saucepan to remove the seeds. Discard seeds and solids.
  • Add sugar to blackberry purée in the saucepan. Bring to a simmer and cooker over medium low heat until sugar dissolves, about 5 minutes, stirring occasionally.
  • Stir together cornstarch and 1 tablespoon of water. Add to the mixture in the saucepan. Stir frequently until thickened, 3 to 5 minutes.
  • Continue cooking over low to medium-low heat, stirring occasionally and scraping the sides of the pot, for 5 to 10 minutes, or until mixture is thickened to a jelly/jammy consistency. You should be able to drag a spatula across the bottom of the pot and have the mixture very, very slowly spread back into place.
  • Remove from heat and let the reduction cool completely. Cover with plastic wrap and store in the refrigerator until thoroughly chilled, or overnight. (Reduction will thicken more as it cools.)
  • Reduction can be made 1-2 days in advance and stored covered in the refrigerator.

To make the cake:

  • Preheat oven to 350°F. Butter and flour three 8-inch cake pans.
  • Whisk together flour, baking powder, baking soda, salt, lime zest, and sugar.
  • Add sugar, eggs, oil, coconut extract, and milk. Mix on medium speed with an electric mixer until all ingredients are combined. Fold in shredded coconut.
  • Divide batter evenly among cake pans. Bake for 23-25 minutes or until cakes are golden brown and set in the center. (Test by inserting a toothpick into the center of each cake layer. If it comes out clean, they're done!)
  • Let cakes cool in pans for about 10 minutes before transferring to a wire rack to cool completely.

To make the frosting:

  • Cream butter on medium-high speed with an electric mixer. With mixer running, add shortening. Mix until smooth and creamy.
  • Add blackberry reduction, coconut extract, and cream; mix well.
  • Add half of the powdered sugar and mix until well blended. Repeat with the second half of powdered sugar, and mix for 1 minute, scraping the sides of the bowl as necessary.

To make the lime sugar:

  • To make the lime sugar, place zest and coarse sugar in a bowl. Use your fingers to rub the zest and sugar together until fragrant and the sugar has a light greenish hue.


  • When the cake layers are cool, level them with a cake saw or serrated knife. Place one cake layer on a cake stand or plate. Pipe a border of frosting around the top, then fill with half of the remaining black berry reduction.
  • Place the second cake layer on top and repeat with the border of frosting and the rest of the blackberry reduction.
  • Spread remaining frosting around the outside and top of the cake. Garnish with fresh blackberries, lime slices, toasted coconut, and lime sugar.
  • Store cake covered at room temperature.


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