Rhubarb Coconut Cake

    1 hour 10 minutes

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

    10 people made this

    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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    Reviews in English (8)


    This is great! I've made it with rhubarb jam and strawberry preserves, and they're both good. I usually make individual servings by layering ingredients in a regular muffin tin. They travel really well that way.  -  23 Apr 2007  (Review from Allrecipes USA and Canada)


    Forgive me for tinkering, but this is no only good with the rhubarb jam (although I only had strawberry-rhubarb, but also good with chocolate chips in the middle. And also with a mixture of chocolate chips and toffee chips. It is just *good*, period.  -  29 Jan 2007  (Review from Allrecipes USA and Canada)


    It seemed like providence when I came across this recipe on my 5th wedding anniversary! I had to make it slightly differently, honey in the middle and alot less coconut (hubby isn't keen so i added more oats to make it up) and it turned out fantastic. Like a flapjack but not as chewy and lovely and sweet. This would be lovely will all kinds of jam type middles I think! Matrimonial Bliss it sure is!  -  23 Sep 2005  (Review from Allrecipes USA and Canada)