Rhubarb Coconut Cake

• 1 3/4 cups self-rising flour
• 1 1/3 cups granulated sugar
• 1 1/4 cups flaked coconut
• 8 tbsp (1 stick) butter, melted
• 3 None eggs, lightly beaten
• 1/2 cup milk
• 1/2 tsp vanilla extract
• 3/4 cup finely chopped rhubarb
• 2 stalks rhubarb, cut into 2-inch lengths
• 2 tbsp demerara sugar

1. Preheat the oven to 350u0b0F. Grease a deep 8-inch round cake pan. Line bottom with parchment paper.
2. Combine flour, granulated sugar and coconut in a large bowl. Stir in butter, eggs, milk and vanilla until combined.
3. Spread half the batter into the prepared pan. Sprinkle chopped rhubarb evenly over the top. Spread remaining batter over rhubarb. Arrange rhubarb pieces over top of cake; sprinkle with demerara sugar.
4. Bake for 1 hour, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Serve with whipped cream, if desired.

flour, sugar, flaked coconut, butter, eggs, milk, vanilla, rhubarb, stalks rhubarb, sugar

Taken from recipes-plus.com/api/v2.0/recipes/36454 (may not work)