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Rhubarb Coconut Cake

 

Recipe Categories : | Cakes | Fruit Cakes | Rhubarb | Coconut | MAIN INDEX |

Preparation Time : 25 mins. Cooking Time : 1 hour Serves : 10-12

Ingredients :

  • 1½ cups (225g) self-raising flour
  • 1¼ cups (275g) caster sugar
  • 1¼ cups (110g) desiccated coconut
  • 125g butter, melted
  • 3 eggs, beaten lightly
  • ½ cup (125ml) milk
  • ½ tspn vanilla extract
  • ¾ cup (90g) finely chopped rhubarb
  • 2 stalks (125g) rhubarb, extra
  • 2 tbsp demerara sugar


Preparation and Cooking Instructions :

  1. Preheat oven to moderate (180°C). Grease a deep 20cm round cake pan; line the base with baking paper.
  2. Combine flour, sugar and coconut in a medium bowl; stir in butter, eggs, milk and extract 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 rhubarb 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.