John Myers
Rhubarb Cake with Desiccated Coconut
The perfect rhubarb cake with desiccated coconut recipe with a picture and simple step-by-step instructions.
- For the dough:
- 250 g Flour
- 1 packet Baking powder
- 125 g Sugar white
- 150 g Soft butter
- 2 Free range eggs
- For the filling:
- 600 g Fresh rhubarb
- 3 Free range eggs
- 125 g Sugar white
- 200 g Desiccated coconut
- 1 pinch Salt
- 2 tablespoon Sugar white
- Wash the rhubarb, cut into pieces and place in a bowl. Sprinkle the rhubarb pieces with the two tablespoons of sugar, mix and set aside.
- In a mixing bowl, beat the softened butter and sugar until creamy. Add the eggs and stir in. Mix the flour with the baking powder, add and stir in. Pour the dough into the prepared springform pan and smooth it out.
- Separate the eggs for the filling and set the egg whites aside. In a bowl, beat the egg yolks and sugar to a creamy mass. Stir in the desiccated coconut. Add the rhubarb pieces and fold in. Beat the egg white with a pinch of salt until stiff, add and fold in. Put the filling on the dough and spread it on.
- Place the cake in the oven preheated to 200 degrees (top – bottom heat) and bake for approx. 50 – 55 minutes. After approx. 25 minutes, turn the oven back to 175 degrees. If the cake gets too dark, cover the last 15 minutes with aluminum foil. Take out of the oven after the baking time. Let cool in the tin for 20 minutes, remove the edge of the springform pan and let cool down.
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