Ingredients
Method
1.Chill unopened can of coconut cream overnight.
2.Preheat oven to 160°C/325°F fan-forced. Brush a 24cm (91/2-inch) bundt pan well with melted butter.
3.Finely grate rind from limes; reserve, separately, 2 teaspoons rind for cake and 1 teaspoon rind for whipped coconut cream. Juice 1 lime; you will need 2 tablespoons juice.
4.Beat butter and sugar in a small 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). Transfer to a large bowl; stir in sifted flours, desiccated coconut, buttermilk, frozen berries, reserved rind and juice. Spoon mixture into pan; smooth surface.
5.Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 5 minutes before turning out onto a wire rack to cool.
6.Meanwhile, open chilled can of coconut cream; spoon ½ cup of the thick cream on the surface into a small bowl of an electric mixer (store remaining cream for another use). Add cream and remaining reserved rind; beat until soft peaks form.
7.Spoon half the whipped coconut cream on top of the cake; decorate with raspberries and flaked coconut. Serve cake with remaining whipped coconut cream.
Instead of coconut flakes you could peel strips from the flesh of a freshly cracked coconut. This cake is best made on the day of serving.
Note
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