Rhubarb And Coconut Cake
- 1 2/3 cups self-rising flour
- 1 1/3 cup granulated sugar
- 1 cup desiccated coconut
- 1/2 cup butter, melted
- 3 None large eggs, beaten lightly
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 4 oz finely chopped rhubarb
- 10.5 oz trimmed rhubarb stalks, cut into 5 inch pieces
- 2 tbsp demerara sugar
- Preheat oven to 300u0b0F. Grease and line an 8x5 inch loaf pan with parchment paper.
- Sift flour into a medium bowl. Stir in sugar and coconut. Combine butter, eggs, milk and vanilla then mix into dry ingredients until just combined. Transfer 1/2 the batter to prepared pan. Sprinkle evenly with chopped rhubarb then spread remaining batter over top. Arrange rhubarb pieces on top and sprinkle with demerara sugar. Bake for 1 hour 30 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
flour, sugar, coconut, butter, eggs, milk, vanilla, rhubarb, trimmed rhubarb stalks, sugar
Taken from recipes-plus.com/api/v2.0/recipes/34177 (may not work)