Rhubarb Coconut Cake Recipe

Name: Rhubarb Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 350u00b0F. 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.

807

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Rhubarb Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Coconut Cake

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