Coconut and rhubarb cake

2023-04-30
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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Coconut and rhubarb cake

A delicate and delicious coconut cake with rhubarb and raspberries. Simple to make: the rhubarb and raspberries are baked at the bottom of the tin, and after baking, the cake is turned upside down to serve. The coconut does not dominate the flavour – it’s a lovely, subtle addition 🙂

Ingredients for the coconut and rhubarb cake:

  • 125 g butter
  • 100 g caster sugar
  • 8 g vanillin sugar
  • 3 large eggs
  • 150 g plain flour
  • 1 tsp baking powder
  • 50 g desiccated coconut
  • 50 ml milk
  • a pinch of salt
  • 300 g rhubarb
  • 100 g raspberries

All ingredients should be at room temperature.

In the bowl of a mixer, beat the butter with the caster sugar and vanillin sugar until light and fluffy. Add the eggs one at a time, beating until combined. Sift the plain flour and baking powder directly over the batter and gently fold with a spatula until just combined. Add the desiccated coconut, milk, and salt, and fold again to combine.

Line a 23 cm round baking tin with baking paper. Cut the rhubarb into 2 cm pieces (do not peel it). Arrange the rhubarb over the base of the tin and place the raspberries in the gaps. Spoon the batter over the fruit and smooth the surface.

Bake at 170°C for about 45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 15 minutes, then run a knife around the edge. Place a serving plate over the tin and carefully invert the cake.

Before serving, dust the coconut cake with rhubarb and raspberries with extra icing sugar, if desired. Slice and serve.

Enjoy!

Coconut and rhubarb cake

 

Recipe source: essen-und-trinken.de.

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