Rhubarb Coconut Cake

Rhubarb Coconut Cake


8 people made this

These are delicious with rhubarb jam which is the perfect balance between sweet and tangy, but you can use other jams if you prefer.

Gudny Bjorg Kjaerbo

Serves: 16 

  • 160g butter
  • 1 cup (185g) packed brown sugar
  • 1 cup (125g) plain flour
  • 1 cup (90g) rolled oats
  • 1 cup (90g) shredded coconut
  • 1 egg
  • 1 teaspoon bicarb soda
  • 1/2 cup rhubarb jam

Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

  1. Preheat oven to 180 degrees C. Grease one 25cm ring tin.
  2. Place butter or margarine, brown sugar, flour, oatmeal, coconut, egg and bicarb soda in a bowl and mix well. Put 2/3 of the batter in the prepared tin then spread the rhubarb jam over it. Pat the remaining dough over the top.
  3. Bake for 35 to 45 minutes.

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