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.

  • 1 hr cooking
  • Serves 10
  • Print


  • 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


  • 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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