Rhubarb coconut cake

Rhubarb coconut cake

Serving size: Serves 10 or more
Cooking time: More than 1 hour
Course: Cakes/baking
Cooking method: bake


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 teaspoon vanilla extract
¾ cup (90g) finely chopped rhubarb
2 stalks (125g) rhubarb, extra
2 tablespoons demerara sugar

NOTE: This recipe can be made two days ahead.

METHOD

Preheat oven to moderate (180°C). Grease a deep 20cm round cake pan; line the base with baking paper.

Combine flour, sugar and coconut in a medium bowl; stir in butter, eggs, milk and extract until combined.

Spread half the cake mixture into the prepared pan; scatter chopped rhubarb evenly over cake mixture. Spread remaining batter over rhubarb.

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

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

Suitable to freeze. Not suitable to microwave.



Cook's note

Cover top of cake loosely with foil if overbrowning.

Photography by Brett Stevens.



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