Coconut Rhubarb Cake
 
Hands-on time
Cook time
Total time
 
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Yields: 1 cake for 8-12 people
Ingredients
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup + 2 Tbsp sugar
  • 1 egg
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 2 tsp orange zest
  • 1/2 cup coconut oil, melted
  • 3 cups chopped rhubarb (1 to 2-inch chunks)
  • 1 cup chopped rhubarb (1/4-inch slices)
  • handful unsweetened flaked coconut
Instructions
  1. Preheat oven to 350. Coat a spring-form pan with baking spray and dust with flour.
  2. In a medium-size bowl, sift together flour, baking powder, and salt.
  3. In a large bowl, combine 1 cup of sugar, egg, milk, vanilla, and orange zest. Gradually add in the flour mixture, stirring until combined. Add the melted coconut oil and mix until thoroughly incorporated.
  4. Arrange large chunks of rhubarb on the bottom of the pan. (Alternately, these can be mixed into the batter or arranged on top; your choice.) Spread the cake batter over the rhubarb. Sprinkle small rhubarb slices and flaked coconut over the top. Dust with remaining 2 Tbsp sugar.
  5. Bake until a toothpick inserted in the center comes out with moist crumbs, 35-45 minutes. Let cool completely in the pan on a wire rack.
  6. Slice and serve with fresh whipped cream.
Notes
Adapted from Smitten Kitchen.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/06/coconut-rhubarb-cake/