Name: Rhubarb and coconut cake
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 1 1/2 cup (225g) self-raising flour; 1 1/4 cup (275g) caster sugar; 1 1/4 cup cups (110g) desiccated coconut; 125 gram butter, melted; 3 eggs, lightly beaten; 1/2 cup (125ml) milk; 1/2 teaspoon vanilla extract; 3/4 cup (90g) finely chopped rhubarb; 2 stalks (125g) rhubarb, extra; 2 tablespoon demerara sugar

Rhubarb and coconut cake

Savour a slice of this moist rhubarb and coconut cake with a cup of tea or coffee and a big dollop of whipped cream to complement the sweetness.

Serves 10

Cook

Ingredients

1 1/2 cup (225g) self-raising flour

1 1/4 cup (275g) caster sugar

1 1/4 cup cups (110g) desiccated coconut

125 gram butter, melted

3 eggs, lightly beaten

1/2 cup (125ml) milk

1/2 teaspoon vanilla extract

3/4 cup (90g) finely chopped rhubarb

2 stalks (125g) rhubarb, extra

2 tablespoon demerara sugar

Method

1.Preheat oven to moderate (180°C). Grease a deep, 20cm round cake pan. Line base with baking paper.

2.Combine flour, sugar and coconut in a medium bowl. Stir in butter, eggs, milk and vanilla until combined.

3.Spread half the cake mixture into the prepared pan. Scatter chopped rhubarb evenly over cake mixture. Spread remaining batter over rhubarb.

4.Cut extra rhubarb into 5cm lengths. Arrange pieces over top of cake, sprinkle with demerara sugar.

5.Bake in a moderate oven for about 1 hour. Stand cake in pan for 5 minutes, turn onto wire rack to cool.

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