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.
Coconut Cake with RhubarbPrint Recipe
- 200 g softened unsalted butter roughly chopped
- 400 g marzipan roughly chopped
- 1/4 cup 60ml coconut cream
- 120 g caster sugar
- 1 tsp coconut essence
- 6 eggs
- 115 g self-raising flour
- 1/4 cup desiccated coconut
- icing sugar to dust
- 1/4 cup flaked coconut lightly toasted, to serve
- Stalks f 1 bunch of rhubarb cut into 4cm lengths
- 1 cup 220g caster sugar
- Juice of 1 orange
- To make the poached rhubarb, preheat the oven to 170C (not fan-forced).
- 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.
- Increase the oven to 180C. Grease a 23cm springform cake pan.
- 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.
- 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.
Michelle @ The Bakeanista
Love love love your pictures!! That shot with the map in the background. <3 Makes me want cake. Coconut cake… hmmm!
leaf (the indolent cook)
I love the tartness of rhubarb. The inside of the cake is so gloriously yellow!
I’m still not convinced. I do not like rhubarb 🙁
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!
Marta @ What should I eat for breakfast today
Oh it’s out of a season in Berlin already. But next year…
Cara @ Gourmet Chick
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.
Helen | Grab Your Fork
Such a lovely yellow colour to your coconut cake! I’m not a diehard fan of rhubarb but I can easily be swayed 🙂
Maureen | Orgasmic Chef
The cake is wonderful but the rhubarb on top is what really caught my eye. Lovely.
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.
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!
Choc Chip Uru
I haven’t eat rhubarb in a while, and never with coconut, so your recipe is a must try 😀
Choc Chip Uru