Iron Chef Shellie
 

Coconut Cake with Rhubarb

“Rhubarb, rhubarb, rhubarb. Do you like it? Do you hate it? Have you never even had it? It’s a bit on the tarty kind of side of things, so it pairs beautifully with this coconutty cake with marzipanny goodness.”

Coconut Cake with Rhubab_FEATURE IMAGE

Coconut Cake with Rhubarb

Rhubarb, rhubarb, rhubarb.

Do you like it? Do you hate it? Have you never even had it?

It’s a bit on the tarty kind of side of things, so it pairs beautifully with this coconutty cake with marzipanny goodness. Get the feeling I’m making up words? Yeah, I probably am! Get it now before it’s out of season.

<3

Coconut Cake with Rhubarb
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Ingredients
  1. 200g softened unsalted butter, roughly chopped
  2. 400g marzipan, roughly chopped
  3. 1/4 cup (60ml) coconut cream
  4. 120g caster sugar
  5. 1 tsp coconut essence
  6. 6 eggs
  7. 115g self-raising flour
  8. 1/4 cup desiccated coconut
  9. icing sugar, to dust
  10. 1/4 cup flaked coconut, lightly toasted, to serve
Poached Rhubarb
  1. Stalks f 1 bunch of rhubarb, cut into 4cm lengths
  2. 1 cup (220g) caster sugar
  3. Juice of 1 orange
Instructions
  1. To make the poached rhubarb, preheat the oven to 170C (not fan-forced).
  2. Place rhubarb in a baking dish with the sugar and orange juice. Cover and bake in the oven for 20 minutes or until soft, then set aside to cool.
  3. Increase the oven to 180C. Grease a 23cm springform cake pan.
  4. Place the butter and marzipan in a food processor with the coconut cream and sugar. Process until combined and smooth. Add the coconut essence, then break the eggs down the funnel of the processor, one at a time, with the motor running. Lastly, add the flour, and desiccated coconut and process again, stoping once or twice to scrape down the sides so that you have a smooth cake batter. Pour the batter carefully into the prepared cake pan and baked for 1 hour, or until a skewer inserting into the centre comes out clean. Cover the cake with foil for the last 15 minutes of cooking if it is browning too quickly.
  5. Remove the cake from the oven and allow to cool slightly in the pan before turning onto a wire rack. When you are ready to serve, dust the top of the cake with icing sugar, scatter with toasted flaked coconut, and top with poached rhubarb. This cake is best served slightly warm.
Iron Chef Shellie http://ironchefshellie.com/

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Comments

12 comments on “Coconut Cake with Rhubarb
  1. Michelle @ The Bakeanista - August 5, 2014 at 10:07 am

    Love love love your pictures!! That shot with the map in the background. <3 Makes me want cake. Coconut cake… hmmm!

    Reply
  2. leaf (the indolent cook) - August 5, 2014 at 8:00 pm

    I love the tartness of rhubarb. The inside of the cake is so gloriously yellow!

    Reply
  3. msihua - August 5, 2014 at 9:11 pm

    I’m still not convinced. I do not like rhubarb :(

    Reply
  4. Gourmet Getaways - August 6, 2014 at 6:15 pm

    For one thing, the rhubarb played a great garnishing role in this equally lovely cake. Another, I’m sure the flavours balanced out together in every mouthful!

    Julie
    Gourmet Getaways

    Reply
  5. Marta @ What should I eat for breakfast today - August 7, 2014 at 9:26 am

    Oh it’s out of a season in Berlin already. But next year…

    Reply
  6. Cara @ Gourmet Chick - August 10, 2014 at 11:33 am

    Rhubarb is one of my all time favourite things – love the look of the cake and I’m going to try and hunt out a similar mould.

    Reply
  7. Helen | Grab Your Fork - August 11, 2014 at 12:26 am

    Such a lovely yellow colour to your coconut cake! I’m not a diehard fan of rhubarb but I can easily be swayed :)

    Reply
  8. Maureen | Orgasmic Chef - August 17, 2014 at 11:39 am

    The cake is wonderful but the rhubarb on top is what really caught my eye. Lovely.

    Reply
  9. Bryan - August 18, 2014 at 8:51 pm

    I’m very much in love with rhubarb, have only made clafoutis with it. But it looks very nice this way too, especially how deliciously melty the poached rhubarb looks on top of everything.

    Reply
  10. Daisy@Nevertoosweet - August 29, 2014 at 12:21 am

    Nom nom nom! I haven’t had any Rhubarb desserts/cake I use to think Rhubarb should only be used in Savoury dishes because I thought it was just red celery lol but obviously it’s used in a lot more dessert dishes!

    Reply
  11. Choc Chip Uru - September 11, 2014 at 7:42 pm

    I haven’t eat rhubarb in a while, and never with coconut, so your recipe is a must try 😀

    Cheers
    Choc Chip Uru

    Reply

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Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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