Rhubarb Coconut Cake
Ingredients
Instructions
- Preheat the oven to 350°F. Grease a deep 8-inch round cake pan. Line bottom with parchment paper.
- Combine flour, granulated sugar and coconut in a large bowl. Stir in butter, eggs, milk and vanilla until combined.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
757
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).