1.Preheat oven to 150°C. Grease a 14cm x 21cm loaf pan and line base with baking paper.
2.Combine sifted flour, caster sugar and coconut in medium bowl; stir in butter, eggs, milk and extract until combined.
3.Spread half of the cake mixture into pan and sprinkle evenly with chopped rhubarb. Spread remaining cake mixture over rhubarb.
4.Cut rhubarb stalks into 12cm lengths. Arrange rhubarb pieces over top of cake and sprinkle with demerara sugar. Bake about 1½ hours. Stand cake in pan 5 minutes. Turn, top-side up, onto wire rack to cool.
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