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Coconut Rhubarb Cake

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Coconut Rhubarb Cake

The perfect coconut rhubarb cake recipe with a picture and simple step-by-step instructions.

For the dough

  • 1 kg Fresh rhubarb
  • 250 g Butter
  • 150 g Sugar
  • 1 packet Vanilla sugar
  • 4 Eggs
  • 375 g Flour
  • 0,5 packet Baking powder
  • 125 ml Milk
  • 6 tbsp Desiccated coconut

Sprinkles

  • 100 g Butter
  • 1 Pr Salt
  • 60 g Sugar
  • 175 g Flour
  1. Clean the rhubarb and cut into pieces, stir the butter, sugar and vanilla sugar until creamy. Stir eggs one by one into the butter mixture. Mix in the coconut flakes, mix in the flour and baking powder and stir in alternately with the milk.
  2. Spread the dough on a baking tray lined with baking paper. Spread the rhubarb pieces on top. Spread the sprinkles over it. Bake the cake at 175 degrees convection for about 30 minutes. Let cool down
Dinner
European
coconut rhubarb cake

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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