| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 cups all-purpose flour
- 1 2/3 cups granulated sugar
- 1 1/4 cups whole milk
- 1/3 cup sweetened coconut
- 2 teaspoons baking powder
- 1 teaspoon coconut extract
- 1/2 teaspoon kosher salt
- 1 large egg
- 10 tablespoons (1 stick plus 2 tablespoons) salted butter, melted
- 2/3 cup brown sugar
- 2 tablespoons tequila
- 1 cup blackberries
- 1 cup blueberries
- 1 cup chopped strawberries
- Canned whipped cream, for serving
Instructions
- Preheat the oven to 350 degrees F.
- Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside.
- Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet.
- Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes.
- Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 365 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 2 g |
| Sugar | 40 g |
| Protein | 4 g |
| Cholesterol | 49 mg |
| Sodium | 237 mg |
Reviews
I had leftover fresh berries and was wondering what to make with them and, voila!, this episode came on. Perfect timing. Made exactly as directed except for changing tequila for rum and the coconut extract for vanilla. After letting it cool for 15 minutes and running a knife along the edge, mine too came out of the pan half way messy. That’s ok, it’s just family that’s going to see it. That’s not why the bad review. I found this recipe cloyingly sweet. I love sweet things, but this was too too much. I also didn’t think the booze brought anything beneficial to the party. I think it did more to mask the taste of the berries than it should have. After all, I was making it because of the berries! The cake itself was, well, blah. This is the second dessert of Ree’s I won’t be making again (otherwise, I’ve had great experiences with her recipes).
It was my first time making it and it came out DELICIOUS!!! Very easy to make, everybody loved it. Highly recommended!
I made this recipe but when inverted with plate, it fell apart because it was too warm. Had to serve it by scooping and called it deconstructed to my guests. The taste was good but looked a mess. I even went and bought the 10″ pan suggested so it would bake in the middle. Recipe says run a knife on the edge and invert immediately. NOT
Incredibly yummy and super easy! My fruit sank through the batter and didn’t stay at the bottom of the pan but the flavor was amazing! I had to cook it for 60 minutes versus the 45 minutes the recipe recommended.
This is a very easy recipe. I made a few modifications that made it even easier! First, I did not use a skillet. I was concerned it would be too heavy for me to flip. I just used a metal cake pan that I warmed on one of the burners on my electric stove. I pre melted the butter in the microwave— about 40 seconds to melt — and poured into the warmed bottom of the cake pan. Then I followed the recipe, except I also cut both the brown sugar and the white sugar in half – which is my usual practice as I find most recipes to be way too sweet. The cake came out light and sweet with the tartness from the fresh berries. I will definitely bake this cake again. Next time I might try pineapple instead of berries.
Wow! This is a great cake. I will say I had to bake mine for 60 minutes though. At 45 minutes it was still jiggly. Used a 10” cake pan.
I made this in a 9 “non-stick square baking pan. I used frozen blueberries just enough to cover the bottom of pan. I had to bake this for 60 mins because center was raw. I let it cool for a few mins and I just used a cookie sheet to flip it onto, it lined up great. I used vanilla extract also. It came out perfect. I served with whipped cream. My husband loves it!!! Thanks Ree
Wow! This is outstanding! Thanks, Ree!
Great recipe, I used a box cake mix and frozen berries. It was awesome!
What size pan is used?