Berry And Lime Cake With Whipped Coconut Cream - cooking recipe

Ingredients

1 can (9 oz) coconut cream
2 tbsp butter, melted
2 None limes
12 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

Preparation

Chill unopened can of coconut cream overnight.
Preheat the oven to 325\u00b0F. Brush a 9 1/2-inch bundt pan generously with the melted butter.
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.
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.
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.
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.
Spoon half the whipped coconut cream on top of the cake. Decorate with raspberries and coconut flakes. Serve cake with remaining whipped coconut cream.