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
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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
- 1Preheat oven to moderate (180°C). Grease a deep, 20cm round cake pan. Line base with baking paper.
- 2Combine flour, sugar and coconut in a medium bowl. Stir in butter, eggs, milk and vanilla until combined.
- 3Spread half the cake mixture into the prepared pan. Scatter chopped rhubarb evenly over cake mixture. Spread remaining batter over rhubarb.
- 4Cut extra rhubarb into 5cm lengths. Arrange pieces over top of cake, sprinkle with demerara sugar.
- 5Bake in a moderate oven for about 1 hour. Stand cake in pan for 5 minutes, turn onto wire rack to cool.
