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.

    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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