Rhubarb and Coconut Cake

Contributed by Carolyn Harrison

Ingredients

  • 1 1/2 cups of Four Roses Self Raising Flour
  • 1 1/4 cups coconut 
  • 1 1/4 cups of castor sugar 
  • 125g melted butter
  • 3 Eggs
  • 1 tsp Vanilla essence
  • 1/2 cup of milk
  • 3/4 cup of finely chopped rhubarb
  • 2 stalks of extra rhubarb
  • Tablespoon of Demerara sugar

Preparation

  • Preheat oven to 180 degrees or 160 fan forced
  • Mix wet and dry ingredients together 
  • Put half the mixture on a lined tin
  • Scatter over the chopped rhubarb
  • Put the rest of the mixture on top
  • Chop up the two extra stalks of rhubarb and sprinkle on top
  • Sprinkle with the Demerara sugar
  • Put in the oven and cook for 45 minutes then check centre with a skewer. Cook further if required.