John Myers
Rhubarb Coconut Cake
The perfect rhubarb coconut cake recipe with a picture and simple step-by-step instructions.
- 2 Pc. Eggs
- 1 tbsp Vanilla extract or 1 teaspoon ground vanilla
- 1 packet Organic vanilla sugar
- 8 tbsp Maple syrup
- 225 ml Milk
- 80 g Melted coconut oil
- 300 g Wholemeal spelled flour
- 100 g Desiccated coconut
- 1 tsp Tartar baking powder
- 1 tsp Food atron
- 1 tbsp Lemon juice
- 400 g Rhubarb
- 3 tbsp Coconut blossom sugar
- Whisk eggs, vanilla extract, vanilla sugar, maple syrup, milk and coconut oil together well. Top with grated coconut and flour. Add baking powder, baking soda and lemon juice to the flour, which will make it foam slightly. Briefly stir the dough until everything is mixed.
- Clean the rhubarb, peel if necessary and cut into bite-sized pieces. Fold approx. 200 g into the dough. Pour the dough into a spring or tart tin (approx. 24 cm in diameter) that has been greased and dusted with flour and top with the remaining rhubarb. Sprinkle with the coconut blossom sugar (caramelized when baking so nicely).
- Bake in the preheated oven on the middle rack at 180 degrees for about 50 minutes.
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